1. Prepare the ingredients, wash the vegetables, and wash the rice.
2. Spread a layer of oil on the inside of the casserole, I used Korean casserole
3. Pour the washed rice into a casserole, put an appropriate amount of water, and adjust the amount of water according to the water absorption of your own rice
4. Cover the pot and bring it to a boil, then turn to a low heat and simmer
5. Boil water in another pot, add the greens after the water is boiled, blanch for a while, remove and set aside
6. Adjust soy sauce, 3 tablespoons of light soy sauce, half tablespoon of dark soy sauce, half tablespoon of sesame oil, a little sugar, mix well, set aside
7. The rice is simmered on a low heat for about ten minutes. The water is almost gone. At this time, put the sausage and greens on the egg, and pour a circle of cooking oil on the side of the pot, about a spoonful
8. Cover the pot, simmer for 5 minutes on low heat, turn off the heat, do not open the lid, simmer for 3 minutes, you can simmer for a while if you like the eggs to be cooked a little more, and finally top with soy sauce, stir and eat
Tips:1. After washing the rice, it must be soaked for about an hour in advance;
2. The amount of steamed rice should be controlled well. If there is too little water, it will not be eaten. If there is too much water, it will not taste good when wet;
3. Pay attention to the heat when cooking. After the high heat is boiled, use a low heat to simmer slowly;
4. After the vegetables are blanched, they can be placed last, because of the taste of my family, I placed them in advance;
5. After putting the sausages in, pour cooking oil on the side of the pot, so that a burnt-flavored rice crust can be formed, and the rice will be more fragrant and oily;
6. Soy sauce can be adjusted according to your own taste.
