1. Rub a thin layer of oil on the bottom of the casserole, wash the rice, put it in the pot, pour water, soak a little rice, add salad oil until it is half soup, and mix well. After boiling over high fire, immediately turn to low heat and cook the rice until it is 80% cooked.

2. Slice the sausage, and then cut some shredded ginger. When the water in the pot is dry, spread the sausage and shredded ginger on the surface of the rice and beat an egg in it. Cover and stew for five minutes, then turn off the heat. Continue to stew 15 minutes.

3. Wash the small rapeseed, boil water in the pot, put some salt and a few drops of oil, add the small rapeseed and cook it, remove it and drain it. Sauce: Stir one spoonful of oyster sauce, one spoonful of cold boiled water, two spoonfuls of soy sauce, half a spoonful of sugar and half a spoonful of sesame oil evenly.

4. Open the lid of the braised rice, drain it into small rapeseed, pour the sauce, and mix well to serve.