Learn how to make traditional clay pot rice at home! Fragrant sausage, silky egg, and a crunchy rice crust—finished with a savory sauce. It’s the kind of meal that feels like a warm hug, and making it at home is easier than it looks!
What is Clay Pot Rice?
Clay pot rice is a traditional Cantonese dish where rice is cooked directly in a clay pot over the stove, often topped with cured meats, mushrooms, vegetables, and a cracked egg.
What makes it special is the crispy golden rice crust (guoba) that forms at the bottom and the rich flavors that come from cooking everything together in one pot.
Clay Pot Rice with Sausage and Egg
This is truly one of my favorite one-pot meals—easy to make, deeply comforting, and best of all, there are hardly any dishes to wash afterwards!
What I love most is how flexible this dish is. You can use whatever ingredients you have at home. For protein, I usually go for Chinese sausage or cured pork belly—both are traditional and packed with flavor. But honestly, you can get creative. Leftover roasted meats, mushrooms, tofu, or even marinated chicken slices work beautifully too.
Everything comes together in one pot, and as it slowly cooks, the flavors soak into the rice. The best part? That crispy golden crust at the bottom, known as guoba, which gives clay pot rice its signature texture and toasty aroma.
Three Essentials for the Perfect Crispy Rice (Guoba)
Control the heat: Always use the lowest heat setting throughout the entire process. High heat will burn the rice bottom instead of crisping it properly. If you’re using an induction cooker, choose the “low temperature” mode; if using gas, keep the flame at its smallest.
Rotate the pot: During the final simmer, gently rotate the clay pot every 1 minute (either clockwise or counterclockwise). This helps distribute the heat evenly across the bottom so the rice crisps uniformly without burning in spots.
Use the right amount of oil: Between brushing the bottom and drizzling along the edge, the total amount of oil should be about 2 tablespoons. Too much oil will make the rice greasy, while too little will prevent the crispy layer from forming properly.
Ingredients
Staple & Protein
- 150g rice (about 1 bowl)
- 1 Cantonese sausage (about 80g, sweet-flavored preferred)
- 1 egg
- 200ml water (for cooking rice; water level should be 1cm above rice)
Vegetables & Blanching
- 3–4 stalks greens (bok choy or lettuce)
- appropriate amount of water (for blanching)
- pinch of salt (for blanching)
- corn kernels (a small handful)
- shiitake mushrooms, sliced (a few pieces)
Sauce
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp oyster sauce
- 1 tsp white sugar
- 1 tsp sesame oil
- 3 tbsp water
Other
- 2 tbsp cooking oil (divided: 1 tsp to brush the pot, 1 tsp to drizzle along edges)
Note: Soak rice in water for 30 minutes before cooking. This helps the grains absorb water and cook evenly without being underdone.
Instructions
1. Prepare the Ingredients
Soak the rice in clean water for 30 minutes. Drain and set aside.
Rinse the sausage in warm water. Slice diagonally into 0.3cm pieces.
Blanch the vegetables: Boil water with a pinch of salt and a drop of oil. Blanch the greens for 10 seconds and remove. Blanch the corn and mushroom slices for 30 seconds and set aside.
2. Cook the Rice in a Clay Pot
Brush the clay pot bottom evenly with 1 tsp oil to prevent sticking and help form the crispy crust.
Add the soaked rice and pour in 200ml water (ensure the water is about 1cm higher than the rice).
Bring to a boil over high heat, then cover and reduce to the lowest heat. Simmer for 10 minutes. The rice should be mostly cooked, with small holes on the surface and a bit of moisture still inside.
3. Add Toppings and Continue Cooking
Open the lid. Evenly layer the sausage slices, crack in the egg (try to keep the yolk whole), and add mushrooms and corn.
Key step: Cover the lid again, then slowly drizzle 1 tsp oil along the edge of the pot. This allows the oil to seep down and create the crispy base.
Keep on low heat and rotate the pot gently every 1 minute to ensure even heat distribution. Cook for 5 more minutes, until the egg sets and the rice bottom is golden and crisp.
4. Prepare the Sauce & Serve
In a bowl, mix light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, and 3 tbsp water. Stir until the sugar dissolves.
Turn off the heat. Open the lid, arrange blanched greens on top, and drizzle the sauce evenly over everything.
Garnish with scallions if desired. Serve hot!
Frequently Asked Questions
Can I use a regular pot if I don‘t have a clay pot?
You can, but you won’t get the same crispy base. A heavy-bottomed non-stick pot or cast iron works better than stainless steel.
Can I use other toppings?
Yes! Chicken thigh slices, tofu, or mushrooms can be used. Just make sure they’re cooked or thinly sliced.
How do I know when the rice is crispy enough?
You’ll hear a faint crackling sound and notice a nutty aroma. Be careful not to burn—low heat and rotating the pot help.
Can I make this without soaking the rice?
Soaking is highly recommended for even cooking. If you skip it, you may end up with uneven texture or undercooked rice.
Comforting One-Pot Chinese Clay Pot Rice
Ingredients
Staple & Protein
- 150 g rice about 1 bowl
- 1 Cantonese sausage about 80g, sweet-flavored preferred
- 1 egg
- 200 ml water for cooking rice; water level should be 1cm above rice
Vegetables & Blanching
- 3 –4 stalks greens bok choy or lettuce
- appropriate amount of water for blanching
- pinch of salt for blanching
- corn kernels a small handful
- shiitake mushrooms sliced (a few pieces)
Sauce
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp oyster sauce
- 1 tsp white sugar
- 1 tsp sesame oil
- 3 tbsp water
Other
- 2 tbsp cooking oil divided: 1 tsp to brush the pot, 1 tsp to drizzle along edges
Instructions
Prepare the Ingredients
- Soak the rice in clean water for 30 minutes. Drain and set aside.
- Rinse the sausage in warm water. Slice diagonally into 0.3cm pieces.
- Blanch the vegetables: Boil water with a pinch of salt and a drop of oil. Blanch the greens for 10 seconds and remove. Blanch the corn and mushroom slices for 30 seconds and set aside.
Cook the Rice in a Clay Pot
- Brush the clay pot bottom evenly with 1 tsp oil to prevent sticking and help form the crispy crust.
- Add the soaked rice and pour in 200ml water (ensure the water is about 1cm higher than the rice).
- Bring to a boil over high heat, then cover and reduce to the lowest heat. Simmer for 10 minutes. The rice should be mostly cooked, with small holes on the surface and a bit of moisture still inside.
Add Toppings and Continue Cooking
- Open the lid. Evenly layer the sausage slices, crack in the egg (try to keep the yolk whole), and add mushrooms and corn.
- Key step: Cover the lid again, then slowly drizzle 1 tsp oil along the edge of the pot. This allows the oil to seep down and create the crispy base.
- Keep on low heat and rotate the pot gently every 1 minute to ensure even heat distribution. Cook for 5 more minutes, until the egg sets and the rice bottom is golden and crisp.
Prepare the Sauce & Serve
- In a bowl, mix light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, and 3 tbsp water. Stir until the sugar dissolves.
- Turn off the heat. Open the lid, arrange blanched greens on top, and drizzle the sauce evenly over everything.
- Garnish with scallions if desired. Serve hot!
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