I made a rice bowl over the weekend. I was flipping through Into The Vietnamese Kitchen, when this recipe caught my eye. I decided I wanted to make this recipe…after all, I love rice and vegetables.
Okay, so I might have left the chicken out…but also used fish sauce. Partly because I had fish sauce and no oyster sauce. But I also know of no vegetarian-friendly substitute for fish sauce. Other than soy sauce, and randomly adding extra soy sauce didn’t seem like a good idea. But I really wanted to try it, and it’s something I happened to have all of the ingredients for.
Don’t let the recipe intimidate you! I know I was, and it’s not as complicated as it looks. You’re pretty much standing there stirring things. I think I’ll be showing several recipes from this cookbook, because there are a lot I want to try. If I like them enough, I may have to get my own copy…
Vegetable Clay Pot Rice
Adapted from Into The Vietnamese Kitchen
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon sugar
- 2 teaspoons soy sauce
- 2 tablespoons fish sauce
- 5 tablespoons canola (or other neutral oil)
- 2/3 cup chopped carrots (chop into pea-sized pieces)
- 1/2 cup brocoli, thawed
- 1/2 cup frozen peas, thawed
- 2 cups long-grain rice
- 2 2/3 cups chicken stock
- Stir salt, pepper, sugar, soy sauce and fish sauce in a bowl.
- In a large skillet, heat 2 tablespoons of oil over medium heat. Add the brocoli and saute for 1 minute. Add the soy sauce mixture. Add the carrots and saute for 6 minutes. Remove from heat, stir in the peas, and set the pan aside.
- Rinse the rice and drain for 10 munutes in a sieve positioned over a bowl. While rice is draining, bring the stock to a near simmer in a small saucepan and cover to keep it hot.
- In a heavy-bottomed pot, heat the remaining oil (3 tablespoons) over medium-high heat. Shake the sieve holiding the rice to expel any hidden water, and add to the pot.
- Stir constantly with a large spoon for around 3 minutes. Add the stock, stir, lower the heat to medium, and cover so that it can simmer.
- Over the next 5 minutes, allow the rice to absorb the stock and cook evenly. Periodically remove the lid, and give the rice a quick stir. Replace the lid.
- Uncover and add the vegetables and juices from the skillet. Distribute over the rice evenly. Replace the lid and cook for 10 more minutes.
- Uncover and stir the contents. Scrape the bottom to combine all of the ingredients. Replace the lid, remove from heat, and let thee rice sit for 10 minutes.
- Fluff the rice with a fork and serve.