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1. Prepare 250g of leftover rice, 40g of Cantonese sausage sliced, a 150g potato peeled and thinly sliced, three small rapeseeds, and an egg.
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2. The water in the pot is boiled, add an appropriate amount of salt and a few drops of cooking oil, add the rapeseed to blanch the water, and remove the cold water.
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3. Put a little oil in a non-stick pan, spread the potato slices evenly, and fry until golden on both sides.
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4. If you don't want to consume too much fat, you can suck out the oil on the potato chips with kitchen paper.
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5. I think the sausage is a little oily, so I boil it in water. Of course, you can also remove the oil without frying, and then wash off the excess oil with kitchen paper. Don’t mind if it’s too oily, you can steam it with rice.
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6. 15 grams of oyster sauce, 10 grams of unsalted light soy sauce, 18 grams of tomato sauce, add 15 grams of cold water and stir well.
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7. Coat the bottom of the casserole with a layer of sesame oil, slowly heat the casserole over a small fire, and remove from the fire.
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8. Heat the leftover rice in the microwave, spread the rice evenly under the casserole and press flat.
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9. Arrange the prepared Cantonese sausage and fried potato chips evenly in the casserole. The casserole is played back on the fire, and heated on a low fire for three minutes. If you don’t know the size of the fire, you can use a spoon to dig in the middle of the casserole, and you can flexibly grasp the time according to the state of the rice at the bottom.
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10. In addition, fry a poached egg in a non-stick pan. The egg whites are best just after solidification.
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11. Pour the sauce along the sides of the potato slices, cover and simmer for 30 seconds, then turn off the heat, put the fried eggs in the pot, and add the blanched rapeseed.
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12. Serve, mix the eggs evenly while hot. Don't worry about the eggs being undercooked, the pot is very hot, and be careful to prevent scalding.
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