Chinese Clay Pot Rice Egg

This Chinese clay pot rice brings together fragrant jasmine rice, smoky sausage, tender marinated meat, silky egg yolk, and crisp green vegetables in one cozy meal. Made right on the stovetop, this rustic favorite transforms simple ingredients into a dish layered with flavor and contrast—think crispy bottom rice and meltingly soft toppings.

My family always fights for the toasted rice around the edges—crunchy bits are the best part and always remind me of Sunday afternoons at home.

Ingredients

• Jasmine rice or short grain rice: builds a fragrant yet sticky base. Look for rice with a floral aroma and uniform size
• Water: just enough to tenderize the grains without losing texture
• Sesame oil: brings nutty aroma and helps create those magic crispy edges
• Salt: seasons the rice subtly so every bite is savory
• Chinese sausage: gives a savory sweet flavor and chewy bite. Choose lap cheong with visible marbling for richer taste
• Marinated chicken thighs or pork belly: provides tenderness and soaks up the marinade for extra punch. Use boneless skinless meat with some fat
• Egg yolk or whole egg: breaks open and mingles into the rice while steaming. Fresher eggs have a bright orange yolk that holds its shape
• Bok choy or Chinese broccoli: gives freshness and light crunch. Pick bright green leaves with crisp stems
• Green onion: offers a sharp finishing note. Use the dark green tops for best fragrance
• Soy sauce and oyster sauce: in the marinade give a layered umami. Choose naturally brewed soy if you can
• Shaoxing wine: adds subtle complexity. Pick a reputable brand without added salt
• Ginger: fresh and juicy root boosts warmth in the marinade

Step-by-Step Instructions

Marinate the Meat:

Mix your sliced chicken or pork with soy sauce oyster sauce Shaoxing wine sugar and ginger. Massage everything together until the meat looks glossy then let this rest for at least fifteen minutes. This step infuses the meat with savory flavor and helps it stay juicy during cooking

Prepare the Rice in the Clay Pot:

Rinse your rice three or four times until the water runs mostly clear. This removes excess starch and prevents stickiness. Add the clean rice to a clay pot with water and a pinch of salt. Drizzle sesame oil over everything. Tightly cover the pot and cook over medium heat for ten minutes until almost all the water is absorbed. This creates the fluffy structured base needed for good clay pot rice

Add Toppings:

Carefully arrange marinated meat slices and Chinese sausage over the rice in an even layer. Cover again and reduce the heat to low. Let this cook for about twenty minutes so the toppings steam gently and their juices soak into the rice. If you want that golden crust at the bottom leave the pot on the flame a few minutes longer but watch closely to avoid burning

Add Egg and Veggies:

In the last two or three minutes gently crack an egg yolk onto one side of the pot so it rests on top of the meat. Place blanched leafy greens on the other side. Cover the pot for another minute or two just enough to let the egg lightly steam and the greens warm through

Finish and Serve:

Right before serving drizzle a bit more soy sauce and sesame oil over the finished dish if desired. Scatter green onions across the top to finish. Use a big spoon to scoop through the layers making sure everyone gets some crispy rice from the bottom

Save

My favorite part of this dish is always the Chinese sausage which turns slightly caramelized and chewy as it cooks over the rice. When I smell it filling the kitchen I am instantly transported to my grandmother’s house where everyone would gather around one big steaming pot.

Storage Tips

Leftovers keep well in a sealed container in the fridge for up to three days. Reheat the rice and toppings in a covered skillet over low heat with a splash of water to bring back softness and help recreate steam. The crispy rice at the bottom will soften but the flavors get even deeper the next day

Ingredient Substitutions

You can swap out lap cheong for smoked bacon or another cured sausage if needed. Any tender protein works with the marinade—try tofu slabs or tempeh for a vegetarian version. Regular long grain rice will make a less sticky base but still tastes great. Baby spinach can step in for Chinese greens in a pinch

Serving Suggestions

Serve this dish straight from the pot to let guests scoop through the layers. Add chili oil or a few pickled vegetables on the side for some brightness. It also pairs well with a bowl of clear broth if you want a heartier meal

Cultural Context

Clay pot rice is a beloved Cantonese comfort food known as bo zai fan and it is all about the contrast between soft and crunchy textures. The crispy rice at the bottom called guoba is considered a special treat and is the part people look forward to most. Making it at home is a way to bring a taste of Hong Kong street stalls to your own table

Recipe FAQs

→ What type of rice works best for this clay pot dish?

Jasmine rice is ideal for its fragrance and separate grains, but short-grain rice can be used for a softer, stickier texture.

→ How do I achieve crispy rice at the bottom?

Cook the rice over medium heat until water is absorbed, then reduce to low. Using a real clay pot and gentle heat produces the signature crispy layer.

→ Can I substitute the meats?

Yes, you may use marinated chicken thighs, pork belly, or even mushrooms for a vegetarian option. Lap cheong adds extra flavor.

→ When should the egg yolk be added?

Gently place the egg yolk on top during the last 2–3 minutes of cooking so it remains runny but lightly steamed.

→ What sauces complement this dish?

A drizzle of soy sauce and sesame oil added before serving enhances the depth and brings out the savory layers.