The ingredients are quite simple, and you can easily make it at home.

250g rice, 2 Cantonese sausages , 2 small bok choy plants , 1 piece of ginger, 2 tablespoons peanut oil, 2 tablespoons light soy sauce , 1 tablespoon oyster sauce, half a tablespoon dark soy sauce , half a tablespoon sugar, 1 teaspoon salt, and 1 tablespoon sesame oil.

Steps:

Finish & Serve: Open lid again add blanched bok choy pour prepared sauce cover again simmer additional minute or two allowing flavors meld into dish finally stir everything together before serving

Preparation: Rinse the rice thoroughly and soak it in water for about 20-30 minutes so it absorbs enough moisture; wash sausages with warm water and slice them thinly on an angle; shred ginger; clean bok choy and blanch in boiling water with added salt and oil until just tender but still crisp; set aside.

Make Sauce: Mix light soy sauce, oyster sauce, dark soy sauce, sugar, salt, and sesame oil in a bowl until well combined.

Cook Rice: Brush a layer of peanut oil evenly inside a clay pot; drain soaked rice and place it in the pot. Add slightly less water than usual (about a 1.2:1 ratio of water to rice). Cover with a lid; bring to boil over medium heat then reduce to low heat to simmer.

Add Ingredients: When most surface moisture has evaporated from rice forming small holes on top layer open lid; spread sausage slices & shredded ginger evenly over rice; drizzle peanut oil along pot edge for extra crispy crust; cover & continue simmering on low heat for another 5-8 minutes.