Claypot Rice (Cơm Tay Cầm)
Every time I buy Lạp Xưởng (Chinese Sausage), I have a hard time using the entire pack, especially since there’s only 2.5 people in the house. It’s always great for fried rice, but here’s one of two additional Vietnamese recipes I’ll be sharing when it comes to how I’ve used up leftovers.
Cooking Method
Claypot/Earthenware Bowl, Stovetop
Time
🕒🕒
Recipe
Ingredients (2 Servings)
1/2 YELLOW ONION, THINLY SLICED
1/2 THUMB-SIZED GINGER, THINLY JULIENNED
1 CHINESE SAUSAGE LINK (Lạp Xưởng), THINLY SLICED
7 DRIED SHIITAKE MUSHROOMS
2 CUPS COOKED JASMINE RICE
2 TBSP FISH SAUCE
PEPPER
MAGGI SEASONING
VEGETABLE OIL
Instructions
Soak mushrooms in hot water to rehydrate for 20 minutes. While waiting, prep ingredients. When the mushrooms are softened, slice thinly.
Add a couple tablespoons of oil to a pan and heat on high. Add onion and cook until softened. Add ginger and cook for a couple more minutes. Drop in sausage and a few generous dashes on Maggi Seasoning and stir for a few minutes until sausage is warmed. Remove from pan and set aside.
Add a tablespoon of oil, mushrooms, and a couple dashed of Maggi Seasoning and cook for a few minutes until softened. Add the sausage mixture back in along with a huge pinch of pepper, rice, fish sauce and yet another few dashes of Maggi. Mix well.
Add everything to a claypot or earthenware bowl and cover. Cook on medium heat for 10 minutes. Rice should be crispy on the sides when enjoyed.