This Hong Kong-style Claypot Beef Rice (Bo Zai Fan) is a cosy one-pot rice dish made with tender marinated rib eye, fragrant shallots, sushi rice, a runny egg and fresh chives. The beef is seasoned with light and dark soy sauce, oyster sauce, garlic and cornflour, then cooked over fluffy shallot rice until tender and flavourful. This is perfect for a simple weeknight dinner when you want maximum flavour with minimal washing up.
1 servings
Some secret knowledge
This is best eaten straight from the claypot while the rice is hot and the crispy bits are still crispy.
If you have leftovers, transfer them to an airtight container and refrigerate for up to 2 days. Reheat thoroughly in a pan or microwave until piping hot.
This is best eaten straight from the claypot while the rice is hot and the crispy bits are still crispy.
If you have leftovers, transfer them to an airtight container and refrigerate for up to 2 days. Reheat thoroughly in a pan or microwave until piping hot.
Add the thinly sliced rib eye to a bowl.
Add the baking soda, light soy sauce, dark soy sauce, oyster sauce, salt, minced garlic, cornflour and neutral oil.
Mix well until the beef is evenly coated and set aside while you prepare the rice.
Add the oyster sauce, sugar, shallot sauce, light soy sauce, dark soy sauce and water to a small bowl.
Mix well and set aside.
Wash the sushi rice several times until the water runs mostly clear.
Drain well.
Place your claypot over medium heat and add ½ tbsp neutral oil.
Add the minced shallot and fry for around 1 minute, until fragrant and slightly softened.
Add the washed and drained rice and stir-fry briefly, making sure the shallots are evenly mixed through the rice.
Pour in the water and bring everything to a boil.
Once boiling, reduce the heat to low.
Cover the claypot and cook for 10 minutes.
After 10 minutes, open the lid. Most of the water should have been absorbed by now.
Use a chopstick or the handle of a wooden spoon to poke a few holes into the rice, this helps the steam circulate.
Arrange the marinated beef around the edges of the claypot, leaving the centre open.
Cover and cook for another 8–10 minutes, or until the beef is cooked through and the rice is tender.
Crack an egg into the centre of the rice.
Drizzle a little oil around the edges of the claypot, then increase the heat to medium.
Cover and cook for another 4–5 minutes, or until the egg is cooked to your liking and the bottom has started to crisp up.
Remove the lid and drizzle over your prepared sauce.
Finish with a generous amount of fresh chives.
Mix everything together and enjoy!
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