Homestyle Fried Rice Vermicelli

Fried rice noodles with mixed vegetables, with a strong homely flavor.

Put the rice noodles in a bowl, add hot water and soak for 4 minutes.
Pour out the hot water, cover the rice noodles with a clean wet towel, and bake the rice noodles for 5 minutes using the remaining heat.
Remove the moisture, place the rice flour on the sieve base, and place it in a cool and windy place to dry.
Heat a wok over high heat, add oil, and sauté onions and scallions until fragrant. Add shredded carrots and Chinese mustard greens after the aroma is released.
Fry all the ingredients until they change color and soften. When they are about 70% cooked, add half a teaspoon of salt and discard the vegetables.
Wipe the wok dry, add oil, add egg liquid when the oil is hot, fry until cooked, and cut into shreds.
Turn on the fire again, add a little oil, and add rice noodles after the oil is hot. After laying the rice noodles flat, do not stir-fry them yet. Fry the rice noodles until fragrant.
Fry for about 2-3 minutes, turn the rice noodles over and fry the other side for about 2-3 minutes.
When both sides of the rice noodles are slightly golden, stir-fry the rice noodles with a spatula and wooden chopsticks for about 4 minutes.
The rice noodles will be dry at this point, so ignore it and continue frying.
Add vegetables and shredded eggs, stir-fry until well combined!
Add 1 tablespoon each of soy sauce and fish sauce and stir-fry evenly. Finish.