Stir-fried rice cakes with eggs and enoki mushrooms

Break the rice cake into small pieces, remove the roots of the enoki mushrooms and wash them, beat the eggs, cut the red pepper into pieces, and cut the green onions into sections.

Boil water in a pot, and after it starts boiling, add the rice cakes and enoki mushrooms in order, blanch until soft, then remove and set aside.

Heat oil in a pan, and after the oil is hot, pour in the eggs and stir-fry until golden and set.

Next, add the rice cakes and enoki mushrooms and quickly stir-fry them, then add the red peppers and small green onions, sprinkle some salt, oyster sauce, and chicken powder, and stir-fry evenly.

It's plated and served.