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1
Wash the rice and soak it in water for half an hour. I like to eat millet and always add millet when cooking. Slice sausage and bacon, dice onions and green peppers and set aside. -
2
Add water to the clay pot, bring to a boil, add rice and cook over low heat. Long-grain rice tastes better when making claypot rice. I like jasmine rice. -
3
When the rice is cooked until the water is almost dry and the rice smells fragrant, quickly add sausage, bacon, shrimp, onions and green peppers in sequence. Onions and green peppers can be fried in cooking oil in an iron pan, and a little salt can be added to bring out the aroma of the ingredients. -
4
Finally, break in an egg, add appropriate amount of salt, light soy sauce and other seasonings to taste and turn off the heat. -
5
If you like to eat crispy rice, pour a circle of cooking oil along the edge of the pot during the cooking process. I have a bad stomach and don't like to eat crispy rice, and there is a bit of crispy rice on the bottom of the pot.
Tips
1. When making clay pot rice, long-grain rice is more delicious. The length of cooking time depends on the water absorption of the rice. Claypot rice is best cooked over low heat because clay pots dissipate heat quickly and cook things easily. Moreover, according to the theory of traditional Chinese medicine, the spleen belongs to earth, so food cooked in earthen pots will taste better than iron pots.
2. For the side dishes in the claypot rice, stir-fry them in oil to bring out the aroma, and then put them on top of the rice. They will be much more delicious. Because the oil removes the moisture from the food, it becomes delicious by reheating it in a pot.
3. If you like to eat crispy rice, pour a circle of cooking oil along the edge of the pot when cooking. The oil will flow into the bottom of the pot and form crispy rice with the rice.