Scrambled eggs with shiitake mushrooms in an aluminum lunch box

I heard that this is one of the most suitable dishes for bringing rice in the era of aluminum lunch boxes, but I have never brought rice. But I love the aroma of shiitake mushrooms with soy sauce spread on hot rice!

Ingredients

Freshshiitakemushroom 8

eggs 3

Oil Appropriateamount

Cookingwine 10 g

Lightsoysauce 20 g

darksoysauce 10 g

Oystersauce 15 g

Sugar 2 g

Sesameoil Appropriateamount

Cooking Instructions

Beat the eggs, add cooking wine and a teaspoon of cooking oil and stir well. Wash the mushrooms and cut them into thick slices for later use.
Heat the wok, pour in the cooking oil, slightly more oil on high heat, pour in the egg mixture, turn off the heat and cut into large pieces with a spatula. Set aside.
Dark soy sauce, light soy sauce, oyster sauce and sugar in a small bowl. Put a little oil in a hot pan, add the mushroom slices, stir-fry until the edges are browned, and then reduce the heat. Pour the seasoned sauce into the pan and stir-fry until the mushroom slices are colored.
It must be a low fire, otherwise it will be mushy! After stir-frying slightly, add the scrambled eggs, stir-fry twice, turn off the heat, pour in sesame oil and mix well, and serve!
Special homely, special meals, especially simple, especially fast! When you don't know what to cook, or if you're too lazy to stir-fry, try scrambled eggs with shiitake mushrooms!