Main ingredients 🥩
RiceEggsSausageCarrotGarlicCornScallion
Striker Chef's Golden Pot Rice
A Southeast Asian-style pot rice made by mixing soaked rice with stir-fried sausage and vegetables, then cooking it in a pot with eggs for a savory finish.
🙋 Recommended for
- ⭐ Those who want to try a different type of one-bowl rice dish instead of the usual fried rice.
- ⭐ Those who want to enjoy the fluffy texture and savory, salty flavor unique to pot rice.
- ⭐ Those who want to enjoy a warm and hearty full course meal, including the savory scorched egg crust soup.
Ingredients needed 🛒2 servings
- Rice 300g
- Eggs 2
- Sausage 1-2
- Carrot 1/3
- Garlic 5 cloves
- Corn to taste
- Scallions to taste
- Fish sauce (or anchovy sauce) 1-2 tbsp
- Cooking oil to taste
- Water to taste
Recipe 🍳
- Soak 300g of rice in water for 30 minutes beforehand, then drain and prepare.
- Finely dice the sausage, garlic, and carrot into bite-sized pieces, and thinly slice the scallions.
- Heat cooking oil in a pan, add the diced sausage, carrot, and garlic, and stir-fry until golden brown.
- Add corn to your liking and stir-fry together, then drizzle with fish sauce (or anchovy sauce or soy sauce) to impart smoky flavor and seasoning.
- In a pot, combine the soaked rice and stir-fried ingredients. Crack in 2 eggs and mix thoroughly until the rice grains are coated with the egg mixture.
- Add water to the pot, just enough to cover the rice and ingredients, similar to cooking regular pot rice.
- Place the pot over high heat. Once it starts boiling, stir the bottom thoroughly with a spoon or chopsticks to prevent the egg from sticking.
- When the water has reduced to a simmer, cover the pot with a lid and reduce the heat to the lowest setting. Cook for 10 minutes.
- After 10 minutes, turn off the heat and let the rice steam, covered, for another 10 minutes.
- Once cooked, top the Golden Pot Rice with the sliced scallions and mix lightly to finish.
- Finely chop vegetables and sausage, stir-fry in a pan, and season with fish sauce.
- Combine soaked rice, stir-fried ingredients, and eggs in a pot, mix well, add water, and boil.
- Cook on low heat for 10 minutes, steam for 10 minutes, then top with scallions to complete.
Cooking tips 💡
- When the water boils over high heat, the egg can easily burn at the bottom, so be sure to stir thoroughly before covering with a lid.
- If you don't have Southeast Asian-style fish sauce, you can substitute with anchovy sauce, sand lance sauce, or soup soy sauce for a deep flavor.
- The golden egg crust left at the bottom of the pot after eating can be made into a delicious scorched rice soup by adding about 2 cups of water and boiling it again.