广东腊味煲仔饭 3-Ingredient Claypot Rice
This traditionally labor-intensive dish can be made with 3 simple ingredients in a rice cooker and nonstick fry pan in a jiffy. And all with brown rice!
This is my incredibly simple version of 广东腊味煲仔饭 made with a rice cooker and a nonstick fry pan. The brown rice cooked fast in the Tiger rice cooker. And my 锅巴 turned out amazingly crispy and plentiful thanks to the wide bottom of the 12-inch frypan. Crispy brown rice also tasted better than the white short grain rice I usually use. I also skipped the smoke duck legs and just added Cantonese sausage.
Ingredients:
3 cups brown rice (I used the standard rice cup that comes with the Tiger rice cooker, and a mixture of sweet brown rice, regular brown rice, and light brown rice)
4 links Chinese sausage
Fresh mushrooms (I used oyster but any kind will do—and optional)
1 buch Chinese greens or brocoli
Olive oil, salt, and pepper
Instructions:
Wash and cook brown rice in rice cooker (adding 1 tbsp olive oil and 1 tsp kosher salt)
When rice is almost cooked, add sausage links to rice cooker
Lay out rice to cover 12-inch nonstick frypan, add more olive oil
Slice sausage links and on top of rice
Stir-fry sliced mushrooms in oil with some salt and pepper
Lay sliced sausage and mushroom on top of rice, cover with lid, and cook over low-medium heat for 10-15 minutes
Turn heat to medium high to crisp up the bottom of rice, check for doneness of the 锅巴（see photo for reference）
Top rice with blanched greens (with a little oil) and drizzle with a little sweet sauce if desired
Sweet sauce: 2 tbsp light soy sauce, 2 tbsp oyster sauce, 2 tbsp sesame oil, 1 tbsp sugar, and 4 tbsp water
Note: Sauce is optional but adding sparingly can be a huge flavor booster.