Cantonese Egg and Mushroom Clay Pot Rice
ChineseChinese RecipesDesi eggsMedium
A comforting Cantonese clay pot rice with eggs, mushrooms and soy — the rice crisps at the bottom while the egg sets on top.
Prep time10 min
Cook time25 min
Total time35 min
Servings2
Ingredients
- 2 eggs
- 1.5 cups rice, washed
- 100 g mushrooms, sliced
- 2 spring onions, chopped
- 1 tbsp soy sauce
- 1 tsp oyster sauce (optional)
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 tbsp oil
- 1.5 cups water
Method
- Place the washed rice and water in a heavy pot or clay pot and bring to a boil.
- Cover, lower the heat and cook for 12 minutes.
- Fry the mushrooms in oil for 2 minutes with soy sauce.
- Spoon the mushrooms over the rice and crack the eggs on top.
- Cover and cook on low heat for 8 minutes until the eggs are set and the rice is crisp underneath.
- Drizzle with oyster sauce if using, garnish with spring onions and serve.
Nutrition — estimated per serving
Calories (estimate)380 kcal
Protein (estimate)13 g
Fat (estimate)13 g
Carbs (estimate)42 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook the eggs until fully set and the rice until tender. Allergens: egg, soy, wheat (oyster sauce). Substitute: use a heavy steel pot with a tight lid if no clay pot is available. Nutrition figures are estimates only, based on standard per-egg values.