Ingredients

Rice (soak the rice for more than 30 minutes in advance) 1 Cantonese sausage egg 1 mushroom spinach oil

Clay rice (with crispy rice version) Method

Soak the rice for more than 30 minutes, filter out the water, and brush a layer of oil around the casserole. Pour the rice into the casserole and pour in water until it covers the rice by about 0.5 centimeters. Do not overfill the rice. If there is too much, it will be casserole porridge. Turn up the heat and cook.

When the water is almost dry, turn to low heat when the rice is bubbling, add sausage, mushrooms, crack an egg, pour a layer of oil around it, and cover the pot. (These actions must be done quickly. If you are not sure, turn off the heat first.)

The next step is very important. If you want to eat more rice balls, this step is very important. Put the side of the pot on the fire. , turn the casserole so that all sides of the casserole can be heated, the bottom will not burn, and you can eat a full layer of rice cake. You can turn off the heat when you feel it's almost done.

Put the blanched vegetables on top, pour on the juice, toss and enjoy. It’s definitely not inferior to takeout.

Note: Blanch the vegetables in boiling water and adjust the sauce according to your own taste. Stir the soy sauce, oil, sesame oil, sugar and cold water evenly.

Tips

If you want to eat more rice crispy rice, put the side of the casserole over the fire, lower the heat, and turn the casserole so that all sides are heated.