Claypot Rice with Beef & Egg
I’m in love with claypot rice, with its smokey flavour and crispy rice crust at the bottom of the claypot. I ate a tasty beef claypot rice topped with raw egg (窩蛋牛肉煲仔飯) in Hong Kong and fell in love with this dish. My version is a homely and easy take on what I ate.
I love to cook this regularly as it is a simple and fast recipe (beef cooks quickly) – you just need to cook the rice in the claypot, then top it with marinaded beef and an egg. You can enjoy it as a one-pot meal, or serve it with a side dish of oyster sauce vegetables. If you love claypot cooking, check out this article on claypot cooking care and the collection of claypot recipes.
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The various stages of cooking beef claypot rice. I admit that when the claypot rice is cooked, the dish does not look too appealing with the whole lump of beef on top of the rice, but once you break the runny yolk and mix things up with a spoon, everything comes together like magic in terms of both aesthetics and flavour.