The star is the cooking vessel. I have a bit of a simplified, non-traditional approach.
A clay pot cooker.
Soy sauce and sugar, mixed
Preserved Chinese sauces, sliced
Rinse the rice, then add it to the clay pot.
Fill the pot with water so it stands about 1cm above the surface level of the rice. Let it soak for 30 minutes.
Top with sausage (or any other meats) and ginger.
Cook covered over medium-low heat for 20 minutes.
Add the raw egg, and cover again.
Turn off heat and let it rest for about 10 minutes.
Top with blanched vegetables, the sweet soy sauce mix, and some sliced scallions and serve.
When done right, there’s a nice crispy crust that forms on the bottom of the pot.
Throw on some plain blanched vegetables to balance the rich flavors.