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Sizzling Claypot Rice with Chinese Sausage & Mushroom Umami

Savory jasmine rice infused with rich Chinese sausage drippings and earthy dried mushrooms.

Janelle

By Janelle

Updated: January 18, 2026

Why I Love This Recipe

Claypot rice, or *bao zai fan*, is more than just a meal; it's an experience. Originating from Guangdong, China, this dish is prized for its perfectly cooked rice, infused with flavorful toppings, and the coveted crispy rice crust, known as *guo ba*, that forms at the bottom of the claypot. Our version celebrates the classic combination of sweet and savory Chinese sausage (lap cheong) and rehydrated shiitake mushrooms, creating a deeply satisfying and comforting bowl. The magic happens in the claypot, where the intense heat creates a symphony of textures and flavors that you simply can't replicate in a regular pot.

  • •Unmatched Crispy Crust - The coveted *guo ba* provides a satisfying textural contrast to the fluffy rice and savory toppings.
  • •Intense Umami Flavor - Dried shiitake mushrooms add a concentrated earthy depth that complements the sweetness of the sausage.
  • •One-Pot Wonder - Minimal cleanup required, as everything cooks together in a single claypot.
  • •Aromatic Infusion - The rice absorbs all the delicious drippings and aromas from the sausage and mushrooms, resulting in incredible flavor.
  • •Customizable Toppings - While this recipe focuses on classic ingredients, feel free to add other vegetables or proteins to personalize your bowl.

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 2 cups Jasmine rice
  • 2 1/2 cups Water
  • 3 links Chinese sausage (lap cheong) (sliced diagonally)
  • 6 pieces Dried shiitake mushrooms (rehydrated and sliced)
  • 2 tablespoons Vegetable oil
  • 2 tablespoons Soy sauce
  • 1 teaspoon Dark soy sauce
  • 1 tablespoon Oyster sauce
  • 1 teaspoon Sesame oil
  • 1/2 teaspoon Sugar

Step-by-Step Instructions

  1. 1

    Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch, resulting in a more distinct and less sticky grain after cooking. Drain the rice thoroughly before transferring it to the claypot.

    ~5 min

    Tip: Rinsing is key for the right texture
  2. 2

    Add the rinsed rice and water to the claypot. Ensure the water level is correct for even cooking. Bring the mixture to a boil over medium-high heat, uncovered. You'll see bubbles forming on the surface as the water heats up.

    ~5 min

    Tip: Watch closely to prevent boil-over.
  3. 3

    Once boiling, reduce the heat to low, cover the claypot tightly with a lid, and simmer for 12 minutes. This allows the rice to absorb the water and steam gently. Avoid lifting the lid during this time, as it will release the steam and affect the cooking process.

    ~12 min

    Tip: Keep the lid on tight!
  4. 4

    While the rice is cooking, prepare the sauce by combining soy sauce, dark soy sauce, oyster sauce, sesame oil, and sugar in a small bowl. Stir well until the sugar is dissolved. This sauce will add a layer of umami and richness to the rice.

    ~3 min

    Tip: Taste and adjust to your preference
  5. 5

    After 12 minutes, remove the lid and gently arrange the sliced Chinese sausage and shiitake mushrooms on top of the rice. The residual heat will cook the sausage and mushrooms, releasing their flavorful oils into the rice.

    ~2 min

    Tip: Distribute evenly for optimal flavor
  6. 6

    Drizzle the vegetable oil over the rice, sausage, and mushrooms. This helps to create a crispy crust on the bottom of the rice. Cover the claypot again and continue cooking on low heat for another 8-10 minutes.

    ~9 min

    Tip: Oil is important for the crust!
  7. 7

    Listen carefully for a faint crackling sound, which indicates that the rice at the bottom is starting to crisp up. This is the *guo ba* forming! If you don't hear it after 8 minutes, increase the heat slightly for the last few minutes, but watch closely to prevent burning.

    ~3 min

    Tip: Listen for the crackling sound!
  8. 8

    Turn off the heat and let the claypot sit, covered, for 5 minutes. This allows the rice to continue steaming and ensures even cooking. The resting period also helps to loosen the rice from the bottom of the pot.

    ~5 min

    Tip: Resting is crucial for optimal texture
  9. 9

    Pour the prepared sauce over the rice and toppings. The sauce will seep into the rice, adding a final layer of flavor. Use a spoon to gently fluff the rice and mix in the toppings.

    ~1 min

    Tip: Evenly distribute the sauce
  10. 10

    Carefully scrape the crispy rice crust (guo ba) from the bottom of the claypot using a spoon. The crust should be golden brown and slightly charred. Mix the crispy rice with the rest of the rice for a delightful textural contrast.

    ~1 min

    Tip: The crust is the best part!
  11. 11

    Serve immediately while hot. Enjoy the flavorful rice, savory sausage and mushrooms, and the satisfying crunch of the crispy rice crust.

    0
    Tip: Best served hot!

How Do I Know It's Ready?

The rice is done when all the water has been absorbed and the grains are fluffy and tender. The crispy crust at the bottom should be golden brown and slightly charred.

Frequently Asked Questions

While you can cook the rice in a rice cooker, you won't achieve the same crispy crust. It's best to use a claypot or heavy-bottomed pot for the best results.

Final Thoughts

I hope you enjoy making this Sizzling Claypot Rice with Chinese Sausage & Mushroom Umami as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!