Spicy Mushroom Claypot Rice
Equipment
Ingredients
Main Ingredients
white rice (rinsed)
200 g
mixed mushrooms (sliced)
300 g
onion (diced)
1 piece
garlic (minced)
3 cloves
ginger (minced)
1 tbsp
green onion (sliced)
2 stalks
sesame oil
2 tbsp
Sauce & Seasoning
Schezwan sauce
2 tbsp
chili crisp
2 tbsp
green chili sauce
1 tbsp
soy sauce
1 tbsp
salt
0.5 tsp
black pepper
0.25 tsp
Instructions
Marinate Mushrooms
Toss sliced mushrooms with Schezwan sauce and half the sesame oil to marinate.
Rinse Rice
Rinse the rice under cold water until the water runs clear.
Sauté Aromatics
Heat remaining sesame oil in claypot over medium heat. Add garlic, ginger and onion, sauté until fragrant.
Add Marinated Mushrooms
Add marinated mushrooms to the pot and stir-fry for 2 minutes.
Add Rice and Water
Add rinsed rice and 400 ml water (or broth) to the pot. Season with soy sauce, salt and pepper.
Simmer Rice
Bring to a boil, then reduce heat to low, cover and simmer for 18 minutes until rice is cooked.
Rest Rice
Remove from heat, let rest covered for 5 minutes.
Finish and Serve
Fluff rice, drizzle with chili crisp and green chili sauce, garnish with green onions.
Original recipe
Storage
Add a splash of water when reheating to restore moisture
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