I often make this pot of rice during the weeks when I have to prepare dinner in advance for myself. It’s a good way to get rid of old ingredients in your fridge and avoid food waste. As such, a lot of this recipe is sort of amenable, depending on what you need to get rid of in your fridge. If you have old mushrooms, onions or vegetables you need to get rid of, give them a stir-fry and add them to the rice.
I love adding chilli powder, lime juice and lemongrass to add flavour. The cumin and coriander is also a must! I sometimes add cauliflower or enoki mushrooms for a variety of texture. I also love the little bits of taro that give it a more earthy tone. Although I cook it in a claypot, you can also cook it in a normal pot! That’s fine, too.
Amy’s One-Pot-Fits-All Claypot Rice
Ingredients (makes 2-3 servings)
- 1tbs Coriander
- 1tbs Cumin
- 1tbs Lemongrass
- Lots of Garlic and ginger
- 100g chicken chopped into little pieces, marinated with fish sauce, white pepper, salt, oyster sauce and rice wine
Substitute with leftover pork, beef or meat of choice!
- Lots of old mushrooms
- Half an onion, chopped
- ¾ Calrose Japanese rice + twice amount of water with 2ts chicken stock
- Coriander and lime juice
- Chilli powder
I use a higher grade of chilli powder, which I actually would encourage you to try out. It’s worth the money. 🙂
- Lemon pepper
I like Japanese Lemon Pepper with this array of flavours, but feel free to substitute this with whatever pepper of your choice.
Ingredients ‘on rotation’:
- Taro chopped into small pieces
- 3-4 chestnuts chopped
- 2 Bird’s eye chilli deseeded and minced
- Dry shiitake mushrooms, soaked and chopped up
- Canned green peas
Adds sweetness. I often use the liquid from green peas in the rice, to give it added sweetness.
I steam a few small heads cauliflower first while rice is cooking, then season with oyster sauce and cut it into small pieces.
- Dry roast coriander and cumin till they ‘pop’.
- Dry roast mushrooms in pan till slightly brown and put a bit of fish sauce. I find that dry-roasting mushrooms before putting oil brings out their flavour
- Put some oil and stir-fry ginger, garlic, lemongrass, onions, taro, chilli with the mushrooms and cumin for about 3 minutes till garlic is brown and onions are slightly limp.
- Meanwhile, cook rice in twice amount of water with 2tsp chicken stock and some salt
- Push mushroom mix aside in pan, stir-fry chicken lightly 1-2 minutes (not too much, just till slightly brown. You don’t want chicken to be too cooked and toughen). Mix everything and turn off heat.
- Add chestnuts and cover. Let cook by itself.
- Add mixture to rice and add a bit of lime juice to moisten.
- Season with chilli powder. Serve with coriander.
If you are meal prepping for the week, adding more moisture to the rice prevents it from drying out in the fridge. As such, I often add a bit of leftover curry, soup, lime juice or green pea ‘juice’ to moisten the rice a bit more than usual. Dry rice is a no-no for me, so this is a good tip to know if you want your claypot rice to ‘age with grace’!
This is what I call an ‘anything goes’ recipe, so there is no way to really make mistakes with it. Feel free to experiment and play around with colours and flavours. 🙂