Chinese sausage and mushroom simmered rice‏
Prep time
Cook time
Total time
Serves: 2
  • 2 cups cooked white rice
  • 4 dried shiitake mushroom, re-hydrated and sliced
  • 1 Chinese sausage, sliced
  • 2 tablespoons chopped green onion
  • 1 tablespoon vegetable oil
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon cooking wine
  • a touch of sesame oil
  1. Soak the dried shiitake mushrooms in ¾ cup of cold water for 15 minutes, squeeze the excess water out of the re-hydrated mushrooms, sliced them into pieces and set aside the water used to soak the mushrooms for later use.
  2. Heat oil in a pan over medium-high heat, stir fry the Chinese sausage and mushrooms for about 3-4 minutes until fragrant and set aside.
  3. Whisk the soy sauce, dark soy sauce, cooking wine, sugar and the water used to soak the mushrooms in a small bowl, set aside.
  4. Heat a clay pot cooker over medium heat, brush the inside of the pot with a little bit of oil, add the cooked white rice into the pot, and evenly pour the sauce from above step onto the rice, lay the Chinese sausage and shiitake mushroom slices evenly onto the rice, simmer for about 10 minutes with lid on.
  5. Drizzle with a touch of sesame oil and top with chopped green onion and serve.
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Recipe by Spice the Plate at