Comforting One-Pot Chinese Clay Pot Rice

Comforting One-Pot Chinese Clay Pot Rice

This savory clay pot rice features fragrant Cantonese sausage, a runny egg, mushrooms, and vegetables all cooked over low heat until a golden crispy rice crust forms—finished with a flavorful sauce for the perfect comfort meal.

Course Main Course

Cuisine Chinese

Prep Time 15

Cook Time 25

Soaking Time 30

Servings

Calories 623kcal

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!

Nutrition