Ingredients

  • Serves 1 person
  • rice:

    120 g brown rice

  • 1 tbsp garlic (minced)

  • 2 tsp sesame oil

  • 160 ml vegetable stock

     

  • vegetables:

    1 tbsp sesame oil

  • 60 g king oyster mushrooms (sliced)

  • 60 g shiitake mushrooms (sliced)

  • 2 tsp garlic (minced)

  • 150 g firm bean curd (cubed)

  • 100 g cauliflower (in small florets)

  • 1 tbsp shaoxing wine

  • 1.5 tbsp soy sauce

  • 1 tbsp dark soy sauce

  • ¼ tsp white pepper

  • 1 tbsp vegetarian oyster sauce

  • 30 ml vegetable stock

  • ¼ tsp salt

  • 1 tbsp coconut sugar

  • ½ tsp five spice powder

  • 1 tbsp  spring onions (sliced)

Vegetarian Claypot Rice
In Partnership with
Fitthree

Vegetarian Claypot Rice

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A vegetarian dish is normally served on the first day of Chinese New Year as a form of self-purification to start the year, and this Vegetarian “Claypot” Rice is just the thing for you. Filled with aromatic brown rice seasoned with vegetable stock, sesame oil and garlic, and a healthy serving of mushrooms, bean curd and cauliflower, this quick and easy version of the traditional claypot dish is simpler to prepare. Whip up this one-bowl wonder in under 45 minutes for an ideal meal filled with nutritious goodness.
  • Easy
  • 15 min
  • 25 min
  • 15 min
  • 2 steps
  • 20 Ingredients
  • Easy
  • 2 steps
  • 20 Ingredients
  • 15 min
  • 25 min
  • 15 min

Instructions

  1. Make the Rice

    • First, mix the rice, garlic, sesame oil and vegetable stock together, then cook in a rice cooker or lidded pot.
    Make the Rice


  2. Prepare the Vegetables

    • In a medium pot, heat the sesame oil over medium heat, then saute the garlic and mushrooms for about 2 minutes, until fragrant.
    • Add the tofu and cauliflower, and stir occasionally, cooking for another 2 minutes.
    • Add the Shaoxing wine, sauces, stock, salt, pepper, sugar and five spice powder and stir well, simmering until slightly thickened - about 3 minutes.
    • Add in the cooked rice, and stir to combine. Remove from heat.

    First, soak and parcook (half cook) the rice for about 10 minutes.

    Then put all the vegetables and sauce together in a clay pot and cook for about 10 – 15 minutes.

    Prepare the Vegetables


Plate and Serve!

Place the rice in a bowl and garnish with spring onions. Tip: Make the dish more traditional by cooking the vegetables and serving the dish in a traditional claypot! 

Plate and Serve!
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    Ingredients
    • Serves 1 person
    • rice:

      120 g brown rice

    • 1 tbsp garlic (minced)

    • 2 tsp sesame oil

    • 160 ml vegetable stock

       

    • vegetables:

      1 tbsp sesame oil

    • 60 g king oyster mushrooms (sliced)

    • 60 g shiitake mushrooms (sliced)

    • 2 tsp garlic (minced)

    • 150 g firm bean curd (cubed)

    • 100 g cauliflower (in small florets)

    • 1 tbsp shaoxing wine

    • 1.5 tbsp soy sauce

    • 1 tbsp dark soy sauce

    • ¼ tsp white pepper

    • 1 tbsp vegetarian oyster sauce

    • 30 ml vegetable stock

    • ¼ tsp salt

    • 1 tbsp coconut sugar

    • ½ tsp five spice powder

    • 1 tbsp  spring onions (sliced)

    Nutrition
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