2. Take a casserole and coat the bottom with a thin layer of oil.
3. Wash the rice, put it in a pot, pour in clean water, and soak it for one hour according to the rice-water ratio of 1: 1.5.
4, soaked rice, add half a tablespoon of salad oil and mix well.
5. Move the pot to the fire, turn to low heat immediately after the fire boils, cover the pot and simmer. Cook the rice until it is medium-cooked.
6. Slice the sausage and cut some ginger.
7. When the water in the pot is dry, spread sausage and shredded ginger on the surface of the rice, and then beat an egg into it. Cover and stew for five minutes, then turn off the heat. Keep stewing 15 minutes without opening the lid.
8. Wash the small rapeseed, boil the water in the pot, put some salt, drop a few drops of oil, and add the small rapeseed to boil. Take out and drain.
9. Sauce: 1 tbsp oyster sauce, 1 tbsp cold boiled water, 2 tbsp fresh soy sauce in June, 0.5 tbsp white sugar and 0.5 tbsp sesame oil, and mix well.
10. Cover the stewed rice, drain it into small rapeseed, pour the sauce on it, and mix well to serve.