Vegetarian clay-pot rice

Name: Vegetarian clay-pot rice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Ingredients: fragrant rice, washed, soaked 30 minutes and drained; sweet corn kernels cut from the cob; dried shiitake, soaked until soft, stems removed, cut into bite-size pieces; carrot, peeled and julienned; fried tofu, shredded and lightly stir-fried; scallion, finely sliced; black or white sesame seeds; oil (for the pot, the tofu and the scallion); salt; sugar; ground black pepper

Cơm niêu chay

VegetarianRiceVietnameseVeganWith onion, garlic or similar seasoningsContains sesame, soy

Servings

2 servings

Ingredients

200 gfragrant rice, washed, soaked 30 minutes and drained
80 gsweet corn kernels cut from the cob
8 gdried shiitake, soaked until soft, stems removed, cut into bite-size pieces
1.3 pcscarrot, peeled and julienned
60 gfried tofu, shredded and lightly stir-fried
15 gscallion, finely sliced
5 gblack or white sesame seeds
22 mloil (for the pot, the tofu and the scallion)
4 gsalt
3 gsugar
1 gground black pepper

20 minPrep
40 minCook
60 minTotal
MediumDifficulty

Method

These references were used to check ingredients and cooking instructions.Cơm niêu chay thập cẩm24h.com.vnCông thức cơm niêu cháyDầu Bếp Gia ĐìnhAll references

Stir-fry the fried tofu with 5 g oil and 1 g salt for a few minutes until fragrant and set aside.
Use a roughly 1-litre clay pot rated for stovetop cooking; brush the base and sides with 5 g oil. Add the rice, corn and about 300 ml water, adjusting for the rice and pot rather than measuring with a finger joint.
Bring to the boil over high heat, lower to a simmer, add the shiitake, cover and cook about 12–15 minutes until the water is absorbed.
Scatter the carrot and tofu over the rice, sprinkle with pepper, cover and cook 5 minutes more.
Keep the heat very low for another 8–10 minutes so the base crisps golden, then turn off and rest 5 minutes before opening the lid.
Fry the scallion in the remaining oil, stir in the sesame, sugar and remaining salt, then spoon over the rice. Fluff and serve hot.

Tips

Soak a new clay pot in cold water for at least 1 hour and scrub it before first use.
Do not overfill the pot with rice, as it swells; fragrant tám rice gives a stronger aroma.
Oiling the base helps the crust crisp and lift off easily.

Substitutions

Cook the corn with the rice, add the mushrooms at the boil and the carrot and tofu near the end¹. Use 200 g rice and the scallion-sesame topping with sugar and salt².
Salted tofu skin is not in the ingredient list, so shredded fried tofu stands in; vegetarian seasoning powder is replaced with salt, sugar and pepper. No garlic or shallot is used; the scallion topping can be dropped for a no-alliums version.

Storage

Best eaten straight away while the crust is crisp. Cool leftovers, refrigerate in a covered box and eat within 1 day, reheating until piping hot in a pan or microwave.

Nutrition per serving (estimate)

Calculated from each ingredient weight and the cited food composition tables, divided by the base servings. Oil absorbed in frying and seasoning to taste are not counted.FoodData CentralU.S. Department of Agriculture, Agricultural Research ServiceAll references

621 kcalEnergy
15.5 gProtein
99.9 gCarbohydrate
18.7 gFat
5.5 gFibre
821 mgSodium

An estimate for reference only, not medical advice.