This Chinese sausage rice in a rice cooker is a dish that’s perfect for busy days or when you want a hearty, flavorful meal without spending too much time in the kitchen. Plus, it’s all cooked together in one pot—what could be easier?
A Life-Saver One-Pot Dish: Chinese Sausage and Rice Cooker Meal
This dish is a total lifesaver when I come home late and don’t feel like cooking multiple dishes.
I’m a huge fan of one-pot meals, and this recipe is one of my all-time favorites. It reminds me of the classic clay pot rice, but it’s even simpler because it’s made in a rice cooker.
Not only does it save time, but it also means fewer dishes to wash, which is always a win in my book.
Plus, it’s so delicious that my kids love it too—they always end up eating an extra bowl of rice whenever I make this!
Why I Love This Dish:
Versatility: One of the best things about this dish is that it’s a great way to clean out your fridge. You can use whatever ingredients you have on hand, and the recipe is flexible enough to adapt to what’s available. The ingredients listed below are just suggestions—feel free to add or omit based on what you have.
Minimal Effort, Maximum Flavor: With just a rice cooker, you can create a hearty, flavorful meal that’s packed with umami and texture. It’s a no-fuss dish that still feels special.
Kid-Friendly: My children absolutely adore this dish. The combination of savory Chinese sausage, tender pork belly, and the sweetness of vegetables makes it a hit with the whole family.
Ingredients (Flexible and Customizable):
Here’s what I typically use, but feel free to adjust based on what’s in your fridge or pantry:
Main Ingredients:
Chinese Sausage: I always keep a stash of Chinese sausage (lap cheong) in my fridge. It’s a staple in my kitchen because it adds so much flavor to dishes like this. Slice it thinly for even distribution.
Pork Belly: Use a piece with a good balance of fat and lean meat. The fat renders down during cooking, making the rice rich and flavorful.
Dried Shiitake Mushrooms: I prefer dried shiitake mushrooms because they have a deeper, more intense flavor than fresh ones. Soak them in water for 2 hours or overnight, and don’t throw away the soaking liquid—it’s packed with umami and can be used to cook the rice.
Spring Bamboo Shoots: When spring comes, fresh bamboo shoots are a must. They add a lovely crunch and subtle sweetness. If you don’t have fresh ones, canned or frozen bamboo shoots work too (this is optional).
Carrots, Green Peas, and Corn Kernels: I often use frozen mixed vegetables for convenience—no chopping required! They add color, texture, and a touch of sweetness to the dish.
Ingredients
- 200g rice
- 200g spring bamboo shoots
- 5 dried shiitake mushrooms
- 150g pork belly
- 1 Chinese sausage
- 50g diced carrots
- 50g green peas
- 50g corn kernels
- 1 tsp Shaoxing wine
- 3 tsp light soy sauce
- 1 tsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp white sugar
- Appropriate amount of cooking oil
- Appropriate amount of chopped scallions (for garnish)
Instructions
Prepare the Ingredients:
Soak the dried shiitake mushrooms in warm water for 2-3 hours, then cut them into small pieces.
Slice the pork belly and Chinese sausage thinly. If using frozen carrots, green peas, and corn kernels, thaw them ahead of time.
Peel and cut the spring bamboo shoots into small pieces, removing any tough root ends. Blanch the bamboo shoots in boiling water for 1-2 minutes to remove any bitterness. Drain and rinse with cold water.
Render Fat from Pork:
Heat a flat-bottomed pan and add a little cooking oil.
Once hot, add the sliced pork belly and cook over medium-low heat.
Stir-fry until the pork releases its fat and becomes slightly crispy. Remove any excess oil if necessary. This step enhances the flavor of the pork and reduces greasiness.
Add the Chinese Sausage and Vegetables:
Add the sliced Chinese sausage to the pan and stir-fry it with the pork belly for a minute to release its aroma.
Next, add the bamboo shoots, shiitake mushrooms, diced carrots, green peas, and corn kernels. Stir everything to ensure an even distribution of heat and flavors.
Season the Ingredients:
Add 1 tsp of Shaoxing wine, 3 tsp of light soy sauce, 1 tsp of oyster sauce, 1 tsp of dark soy sauce, and 1 tsp of white sugar to the pan.
Stir well to coat all the ingredients in the seasonings. Continue to stir-fry for a few more minutes until the sauce thickens and the flavors are well combined.
Prepare the Rice:
Rinse the rice 2-3 times until the water runs clear, removing excess starch.
Transfer the rice to a rice cooker. Add the stir-fried mixture on top of the rice, ensuring it is evenly spread.
Since the stir-fried ingredients contain moisture, add slightly less water than usual—about 0.5 – 1 cm lower than the normal water line in the rice cooker.
Cook the Rice:
Close the lid of the rice cooker and start the cooking process.
Depending on your rice cooker, the cooking time should be around 30-40 minutes. Avoid opening the lid during the cooking process to preserve the texture of the rice.
Garnish and Serve:
Once the rice is cooked, open the rice cooker and sprinkle chopped scallions on top. Use a rice scoop to mix everything together. Serve the rice hot, and enjoy the rich, aromatic flavors of this Chinese sausage rice.
Frequently Asked Questions
Can I use other types of sausage?
Yes, you can substitute Chinese sausage with other types of sausages, but the flavor may differ. Chinese sausage adds a unique sweetness and savory flavor that’s hard to replicate, but other sausages like chorizo or Italian sausage could work well as alternatives.
Can I make this recipe with brown rice?
You can use brown rice, but you will need to adjust the water level and cooking time. Brown rice typically requires more water and a longer cooking time than white rice.
Can I add other vegetables to this dish?
Absolutely! You can add other vegetables like bell peppers, zucchini, or even button mushrooms. Just make sure they are chopped into small, bite-sized pieces to ensure even cooking.
Easy Chinese Sausage Rice Cooker Rice
Ingredients
- 200 g rice
- 200 g spring bamboo shoots
- 5 dried shiitake mushrooms
- 150 g pork belly
- 1 Chinese sausage
- 50 g diced carrots
- 50 g green peas
- 50 g corn kernels
- 1 tsp Shaoxing wine
- 3 tsp light soy sauce
- 1 tsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp white sugar
- Appropriate amount of cooking oil
- Appropriate amount of chopped scallions for garnish
Instructions
Prepare the Ingredients:
- Soak the dried shiitake mushrooms in warm water for 2-3 hours, then cut them into small pieces.
- Peel and cut the spring bamboo shoots into small pieces, removing any tough root ends. Blanch the bamboo shoots in boiling water for 1-2 minutes to remove any bitterness. Drain and rinse with cold water.
- Slice the pork belly and Chinese sausage thinly. If using frozen carrots, green peas, and corn kernels, thaw them ahead of time.
Render Fat from Pork:
- Heat a flat-bottomed pan and add a little cooking oil.
- Once hot, add the sliced pork belly and cook over medium-low heat.
- Stir-fry until the pork releases its fat and becomes slightly crispy. Remove any excess oil if necessary. This step enhances the flavor of the pork and reduces greasiness.
Add the Chinese Sausage and Vegetables:
- Add the sliced Chinese sausage to the pan and stir-fry it with the pork belly for a minute to release its aroma.
- Next, add the bamboo shoots, shiitake mushrooms, diced carrots, green peas, and corn kernels. Stir everything to ensure an even distribution of heat and flavors.
Season the Ingredients:
- Add 1 tsp of Shaoxing wine, 3 tsp of light soy sauce, 1 tsp of oyster sauce, 1 tsp of dark soy sauce, and 1 tsp of white sugar to the pan.
- Stir well to coat all the ingredients in the seasonings. Continue to stir-fry for a few more minutes until the sauce thickens and the flavors are well combined.
Prepare the Rice:
- Rinse the rice 2-3 times until the water runs clear, removing excess starch.
- Transfer the rice to a rice cooker. Add the stir-fried mixture on top of the rice, ensuring it is evenly spread.
- Since the stir-fried ingredients contain moisture, add slightly less water than usual—about 0.5 - 1 cm lower than the normal water line in the rice cooker.
Cook the Rice:
- Close the lid of the rice cooker and start the cooking process.
- Depending on your rice cooker, the cooking time should be around 30-40 minutes. Avoid opening the lid during the cooking process to preserve the texture of the rice.
Garnish and Serve:
- Once the rice is cooked, open the rice cooker and sprinkle chopped scallions on top. Use a rice scoop to mix everything together. Serve the rice hot, and enjoy the rich, aromatic flavors of this Chinese sausage rice.
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