Scrambled eggs with carrots

Overview

When it comes to scrambled eggs with carrots, many people around me have never heard of it, let alone eaten it. They all felt that for someone who likes instant noodles with rice, the scrambled eggs with carrots seemed like a dark dish. Alas... In fact, I don't really like eating carrots, especially raw ones, and I wouldn't even eat half a bite. But this doesn't seem to stop me from liking today's dish, and I really like it. So, I have come to a conclusion: It’s not that you don’t like to eat this food, you just haven’t found a way to make it suit your taste. So, let’s taste this dish today. You are also welcome to follow my Maggie’s Table WeChat subscription account to view more menus.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• lunch
• egg
• onions
• thirteen incense
• carrot
• salt

Ingredients

Steps

1. 1 Wash and shred carrots. Chop the green onion leaves and set aside.

   

2. 2 Beat the eggs. Heat a little base oil in the pot to a medium-low heat. Fry the eggs over medium-low heat until they break into pieces. Turn off the heat and set aside.

   

3. 3 Heat the oil in a pan until it reaches level 6. Add the shredded carrots and stir-fry over medium heat until tender and tender. Add a little thirteen spices and stir-fry for about half a minute. Add eggs and stir well, season with appropriate amount of salt, add chopped green onion, mix well, turn off the heat and take out the pan.