I think the most important thing about pot rice is that the rice must be cooked one grain at a time I’ve experimented with it many times and the only way to make good pot rice is to boil it over high heat for a short time, cook it slowly for a long time and not use too much water
light soy sauce
dark soy sauce
Super Easy Egg Casserole Rice Recipe
Soak rice in water for 1-2 hours, then set aside Casserole soy sauce: light soy sauce, fish sauce, sugar Pour into a saucepan, bring to a boil, reduce heat until bubbling in the middle, add dark soy sauce for color
Preheat the electric stove on high heat, add rice and water to the pot and cook the rice for 3 minutes.
Bring to a boil and reduce heat to a simmer for 10 minutes.
With five minutes to go, crack an egg, sprinkle in the shallots, cover with a lid, pour a spoonful of cooking oil over the sides, and keep cooking.
At the end of five minutes, the perfect rice is cooked, diced, and drizzled with casserole sauce.
It’s not burnt at all. It’s white and clean.
Just the thickness of a grain of rice.