Chinese
👍 Beginner Friendly
15 mineasy
ChineseLunch
Recipe Story
origins & traditionsClay Pot Rice, known as Bo Zai Fan in Cantonese, is a beloved traditional dish that combines perfectly cooked jasmine rice with savory toppings in a single clay pot. The magic happens as the rice develops a golden, crispy crust at the bottom called socarrat, while lap cheong (Chinese sausage) releases its sweet-savory oils into the grains. Shiitake mushrooms add earthiness, while fresh ginger and scallions provide aromatic brightness. This communal dish is traditionally served directly from the clay pot, allowing diners to scrape up the prized crispy rice. The cooking method creates distinct layers of texture and flavor, making each bite a perfect balance of soft, tender rice on top and crunchy, caramelized grains below. Drizzled with a simple soy-based sauce, this dish represents the epitome of Cantonese home cooking - humble ingredients transformed into something extraordinary through patient, attentive technique.
Instructions
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Rinse 2 cups jasmine rice under cold water until water runs clear, drain well and set aside.
Slice 4 lap cheong sausages diagonally into 1/4-inch pieces. Slice 8-10 shiitake mushrooms. Mince 3 cloves garlic and julienne 2 tablespoons fresh ginger.
In a clay pot or heavy-bottomed pot, heat 1 tablespoon vegetable oil over medium heat. Add garlic and half the ginger, sauté for 30 seconds until fragrant.
Add the rinsed rice to the pot and stir to coat with oil. Pour in 2.5 cups water and add 1/2 teaspoon salt. Bring to a boil.
Once boiling, reduce heat to low, arrange lap cheong slices and mushrooms on top of rice. Cover with lid.
Cook for 15 minutes without lifting the lid. After 15 minutes, increase heat to medium-high for 2-3 minutes to create crispy rice crust at bottom.
Turn off heat and let stand covered for 5 minutes.
Meanwhile, prepare sauce: combine 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 1 teaspoon honey.
Garnish with sliced scallions and remaining ginger. Drizzle sauce over the top before serving.
Serve family-style, mixing everything together and scraping the crispy bottom rice.
Clay Pot Rice with Lap Cheong
4.3 (25)
Fragrant one-pot rice cooked with Chinese sausage, mushrooms, and ginger. A classic Cantonese comfort dish with crispy rice at the bottom and tender, flavorful toppings that steam together perfectly.
medium
55 min
4 servings
Ingredients
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Main
- 2 cups rice-white, rinsed and drained
- 1 1/2 cups mushrooms, sliced shiitake mushrooms
Aromatics
- 3 cloves garlic, minced
- 2 tablespoons ginger, julienned
Cooking
- 1 tablespoons vegetable-oil
Seasoning
- 1/2 teaspoons salt
Sauce
- 3 tablespoons soy-sauce
- 1 tablespoons oyster-sauce
- 1 teaspoons sesame-oil
- 1 teaspoons honey
Garnish
- 2 tablespoons cilantro, chopped scallions
Chef Tips
expert advice•The key to perfect clay pot rice is controlling the heat to create the crispy rice crust without burning.
•Listen for a subtle crackling sound during the final high-heat step.
•If using a regular pot instead of clay, choose one with a thick, heavy bottom for best results.
•You can substitute lap cheong with other proteins like chicken thigh, Chinese bacon, or keep it vegetarian with extra mushrooms and vegetables.
•For additional flavor, add a few drops of dark soy sauce for color.
•The dish is traditionally eaten by mixing all components together, ensuring each bite has rice, protein, and that coveted crispy crust.
•If lap cheong is unavailable, Italian sausage or linguica can work as substitutes, though the flavor will differ.
•For a complete meal, serve with blanched Chinese greens like bok choy or gai lan on the side.
