Ground Beef Rice Claypot

Ground Beef Rice Claypot with Runny Egg 

I love one pot meals.  I love it even more when that meal can be eaten straight out of the pot it was cooked in.  Affordable, filling, simple and most importantly, flavorful.  Rice claypot meals are very popular in Hong Kong.  There are many different kinds, depending on the protein that is cooked over the rice: ground pork, chinese sausage, chicken, minced beef, vegetables, mushrooms, even seafood.  Here is one variation.

Ground Beef Rice Claypot

1/2 cup raw rice

1/2 cup water

1/4 lb. ground beef

1 tbsp cornstarch

1 handful of frozen vegetables

1 tbsp oyster sauce

1 tbsp oil

1 tsp soy sauce

1 tsp oyster sauce

pinch of sugar

1 tsp cornstarch

5 tbsp water

egg (optional)

small claypot w/ lid that can hold at least 2 cups of water

Soak claypot overnight or for at least 30 minutes in cold water.

Sprinkle the ground beef with cornstarch and mix well.  Mix 1 tbsp oyster sauce with beef.  Marinate in the refrigerator until ready to add to claypot.

Dry claypot.  Add raw rice and 1/2 cup water to claypot.  Bring rice to simmer for 8 minutes, or until most of the liquid has been absorbed.

Add frozen vegetables and ground beef mixture on top of rice.  Drizzle the oil onto the inside edges of the pot so that it will flow down to the bottom.  This will make the bottom of the rice crispy.  Cover and cook over low heat for about 10 minutes.

Mix the 1 tsp oyster sauce, soy sauce, sugar, cornstarch and 5 tbsp water together.  Pour over meat mixture.  If desired, make a well in the beef and crack an egg into the well.  Cover and let the residual heat cook the egg to your liking.  I recommend about 2 minutes for a runny yolk.