1. Prepare the ingredients
2. Prepare Korean sweet chili sauce
3. Wash the carrots, peel and cut them into strips of uniform thickness, remove the roots of the enoki mushrooms, wash the shiitake mushrooms, wash and slice, and remove the roots of the soybean sprouts, and set aside.
4. Cantonese-style sausages are steamed and sliced and then cut into thin strips
5. Brush the non-stick pan with oil, put on the mold, beat in an egg, fry slowly on low heat, and set aside
6. Boil half a pot of boiling water, add salt, a few drops of edible oil, add carrots, shiitake mushrooms, remove, add green peppers, soybean sprouts, and enoki mushrooms
7. Brush the bottom of the stone pot with cooking oil
8. Put the cooked rice flat and press it slightly
9. Place blanched vegetables and sausages in turn
10. Finally put the fried egg in the middle
11. Put it on a gas stove or induction cooker, and slowly bake it on a medium-to-low fire. When you hear a crackling sound and smell the scent of rice crust, it is almost ready (if you like thicker rice crust, bake it for a little longer)
12. Pour in Korean sweet and spicy sauce, mix well, there is crispy rice crust at the bottom of the pot, it is very fragrant...
13. Finished picture
14. Finished picture
Tips:The vegetables on display can be fried or blanched. They can be all kinds of vegetables that you like. The meat rice can be leftover rice from the next day or fresh rice. Bake slowly over a medium-to-small fire. The bottom layer has a particularly fragrant rice crust. The heat is too big and the bottom is easy to muddy
