Claypot Beef Rice with Egg & Chives
Directions
- 1Slice the rib eye thinly.
- 2In a bowl, add the thinly sliced beef and marinate using the marinade ingredients.
- 3In another bowl, add all the ingredients for the sauce and keep aside.
- 4Wash sushi rice until the water runs clear.
- 5In a claypot or pot over medium heat, add the 1/2 tbsp neutral oil followed by the minced shallots and fry for a minute before adding the washed and drained rice.
- 6Stir fry until the shallots are mixed with the rice then pour the water and bring to a boil.
- 7Once boiling, reduce to a simmer, cover the claypot and cook for 10 minutes.
- 8After 10 minutes, open, poke holes into the rice and add the marinated beef around the edges of the claypot.
- 9Cover and cook for 8-10 minutes before opening and cracking in an egg.
- 10Add some oil around the edges, increase the heat to medium and cook for another 4-5 minutes or until the egg is cooked to your preference.
- 11Open and garnish with chives, mix and enjoy.
Ingredients
- 100 g rib eye, cut thinly
- 1 shallot, minced
- 80 g sushi rice
- 80 ml water
- 1 egg
- chives
- 0.5 tbsp neutral oil
- 0.25 tsp baking soda
- 0.5 tsp light soy sauce
- 0.25 tsp dark soy sauce
- 0.5 tsp oyster sauce
- pinch salt
- 1 garlic, minced
- 0.5 tsp corn starch
- 0.5 tsp neutral oil
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1.5 tsp shallot sauce
- 1.5 tsp light soy sauce
- 0.5 tsp dark soy sauce
- 1 tbsp water
Equipment
knifecutting boardbowlsmeasuring spoonswooden spoonclaypotchopsticks
Tips
- Marinate the beef for a better flavor.
- Wash the sushi rice until the water runs clear.
- Add oil around the edges of the claypot for better cooking.
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