Chinese Clay Pot Rice Recipe

Chinese Clay Pot Rice or Bo Zai Fan, a classic Cantonese dish!

Have you cooked rice in a clay pot? Every Asia country has its own version of clay pots and its version of clay pot rice recipes. Cooking rice in a rice cooker is normal for every Asian household, and it’s easy and delicious. But when rice is cooked in a clay pot, it tastes richer, much more fragrant, and the texture is different from rice cooked in a rice cooker.

📺 Watch How to Make This Chinese Clay Pot Rice

📝 Tips for the Best Chinese Clay Pot Rice

• Use the Right Pot: A traditional clay pot distributes heat evenly and creates the signature crispy bottom (known as scorched rice or “Guo Ba”). If you don’t have a clay pot, use a heavy-bottomed pot like Dutch oven or cast-iron pot.
• Don’t Skip Soaking: Soaking rice helps cook the grains evenly and achieve a fluffy, tender texture.
• Control the Heat: Adjust heat carefully when creating crispy rice—too high might burn it, and too low won’t crisp it up properly.
• Prep in Advance: Prepare the sauce and toppings ahead of time to streamline the cooking process and assemble quickly when rice is done.
• Customize Toppings: Feel free to experiment with various toppings—like chicken, Chinese sausage, or different veggies—to match your preferences.

❓ FAQ

• Can I make this without a clay pot?
  Absolutely! A heavy-bottomed pot or cast-iron pot works well, though the crispy texture might vary slightly.
• What type of rice is best for clay pot rice?
  Jasmine rice is ideal for its fragrance and fluffy texture. You can also use short-grain rice for a stickier texture.
• How can I achieve extra crispy rice?
  After cooking, drizzle sesame oil around the pot’s edge and turn up the heat for a few extra minutes, carefully monitoring to avoid burning.
• Can I store leftovers?
  Yes! Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stove or microwave, though crispy texture might soften upon reheating.

Calypot?

Usually, Chinese clay pot rice is topped with chicken, pork, lap cheong (Chinese sausage), seafood, vegetables, and more. But topping with tofu steak & mushrooms are surprisingly delicious if you prepare it right! Also, the special brown sauce drizzle all over the clay pot rice enhances the flavor 100 times!

I got my Chinese clay pot from the local Chinese market. Check out your local Chinese market if you have one, or you can also purchase online. Of course, having a clay pot is the best way to cook this rice recipe, but you can also use a deep cast iron pan or regular pot (if you have the right size) for the second choice. Let’s jump into the recipe!

Wash 1 cup of brown jasmine rice, white jasmine rice, or long-grain rice lightly. I’m using brown jasmine rice for a healthier option. Drain and add into a clay pot. Pour 2 cups vegetable stock (1 1/2 cups for white jasmine rice or long grain rice) and let it soak for 1 hour. You can use just water, but since we’re not going to get extra flavor from meat or seafood as traditional clay pot rice, using vegetable stock will definitely boost the flavor.

Combine all ingredients for sauce (down below) in a saucepan and bring it to a boil over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes. This sauce is SO GOOD on everything. You might want to quadruple this recipe. Use this sauce for stir-frying, dipping, glazing, drizzle on anything you want (rice, noodles, veggies &, etc.). This sauce will last 2 weeks in the fridge.

Chinese Clay Pot Rice Sauce

• 1/4 cup soy sauce
• 1/4 cup vegetarian oyster sauce
• 1/4 cup agave nectar
• 1/4 cup water
• 1 1/2 tbsp dark soy sauce, optional
• 3 cloves garlic, crushed
• 3 green onions
• 3 thin or 2 thick slices of ginger

Bring soaked rice to a boil over high heat. When it starts boiling, stir once with a spoon and cover, reduce heat to medium-low. Keep simmering for 12 minutes for white jasmine rice to 17 minutes for brown jasmine rice or until rice is fully cooked.

Meanwhile, rice is cooking, slice 1 king oyster mushroom (you can use any other mushrooms) and tofu steak. I found tofu steak from the local Chinese market, but you can substitute it with extra firm tofu, tempeh, or any plant-based protein of your choice.

Sauté the sliced mushroom with 1 tbsp cooking oil until it’s golden brown edges, about 3 to 4 minutes over high heat. Season with 1 tbsp soy sauce or a pinch of salt and remove from heat.

Arrange sautéd mushroom, sliced tofu steak, and blanched green (I used yu choy, you can use bok choy, spinach, or any greens you like!) on top of cooked rice. Drizzle 2 tbsp sesame oil around the edge of the clay pot to help create crispy rice. Cover, increase heat to high, and cook 5 minutes for white jasmine rice or 9 minutes for brown jasmine rice to create crispy burnt rice.

Remove from heat, pour as much of the special sauce as you want. This sauce is not too salty, so enjoy as saucy as you like! Lastly, garnish with some chopped green onion and sesame seeds, and serve while it’s hot!

🙌🏼  There You Have It!

Chinese Clay Pot Rice is comforting, customizable, and packed with bold, savory flavors. Whether you’re cooking for a cozy dinner or impressing guests, this simple yet delicious dish always hits the spot. Enjoy creating the crispy rice crust, and don’t be shy with the killer sauce—make extra and enjoy it on everything! 😋

Print

🍜 Check Out More Clay Pot Rice Recipes 

Korean Clay Pot Rice with Salmon

Korean Kimchi & Pork Sotbap (Pot Rice)

Corn Rice