Lazy rice

Claypot rice vibes, but without the claypot? We’re in! This 'lazy' lap cheong-infused rice delivers the comforting Cantonese flavours of a claypot rice made all in the rice cooker. This variant adds some modern Asian twists with the addition of chilli crisp oil and nori sheets.

Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 2 cups jasmine rice, rinsed
• A pinch salt
• 3 cups water
• 2 lap cheong sausages
• 50 ml soy sauce
• 2 spring onions, whites and greens finely chopped
• ½ cup roughly chopped coriander
• 2 tbsp toasted sesame seeds
• 6 tbsp chilli crisp oil, divided
• 4 eggs
• 1 snack packet toasted nori crisps

Instructions

1. Combine the rice, salt and water in a rice cooker. Top with the lap cheong, then set to cook.
2. Once the rice has cooked, remove the lap cheong and finely chop. Return to the cooked rice with the soy sauce, spring onion, coriander (reserve a little to garnish) and toasted sesame seeds.
3. Heat half the chilli crisp oil in a large nonstick frying pan. Crack the eggs into the pan and fry until cooked to your liking.
4. To serve, divide the lazy rice between bowls. Top with the fried egg and an extra drizzle of chilli crisp. Sprinkle with extra coriander and some crushed nori crisps and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.