Exclusive Chinese Sausage Claypot Rice

Wash the rice and soak it for half an hour.

The Chinese sausage can be steamed in advance, or you can use it raw.

After soaking, add water to the rice, slightly less than the usual amount used for steaming rice. I like to use the measurements on the inner pot of the rice cooker, as the markings make it easier to control the water amount.

Preheat the enamel pot and add oil.

Pour the water over the rice evenly.

Cover with a lid and bring to a boil, boil on high heat, then reduce to low heat and cook for eight minutes before turning off the heat.

The water is already gone after opening it, lay out the sausages.

Crack two eggs into the center, and pour oil along the edge of the pan.

Cover with the lid and continue to simmer for five minutes over the heat. Do not open the lid after turning off the heat. Let it sit for about twenty minutes. If you like crispy rice at the bottom, you can cook for a few more minutes before turning off the heat.

Add salt, oyster sauce, sugar, and soy sauce into a small bowl and mix well, then evenly pour over the rice when serving.

Sprinkle with chopped green onions once taken off the heat.

Finished product image.

Just mix well before eating, and if you control the heat properly, it won't stick at all, plus you'll get some crispy crust!