Seasoned Chinese Steamed Rice
All the flavor, none of the fuss. This rice is made in one pan in the steam oven, with classic Chinese ingredients for a deeply savory dish. Just add a fried egg to turn it into dinner.
- 1 tbs oil something neutral, sunflower is ideal
- 1 tsp sesame oil
- 3 cloves garlic minced
- 1 knob ginger 1-inch piece, grated
- 1 onion small, finely chopped
- 2 star anise whole
- 2 tbs Chinese rice wine Shaoxing wine
- 2 tbs oyster sauce
- 1 tbs dark soy sauce
- 3 cups light chicken stock 750ml or vegetable stock
- 2 cups long grain rice 400g
- 2 scallions green onions, sliced, to serve (optional)
- pickled cucumber to serve, optional (see post for details)
- pickled carrot to serve, optional (see post for details)
- 6 eggs 1 egg per person, fried, to serve (optional)
Preheat oven to 212°F/100°C, steam only setting (100% steam).
Put the oil, sesame oil, garlic, ginger, onion and star anise into a large stainless steel pan and give it a stir. Put in the oven for 5 minutes.
While the garlic, ginger and onions start cooking, mix the vinegar, oyster sauce, soy sauce, pepper and chicken stock together in a jug.
When the timer goes off, add the rice and stock mixture to the onion mixture. Give it all a stir and return to the oven for 20 minutes.
At the end of cooking, fluff the rice with a fork and allow to stand for 1-2 minutes before serving with scallions, pickled vegetables and a fried egg.
- This rice is adapted and simplified from one over at the wonderful Recipe Tin Eats blog, for one-pot Chinese chicken and rice. I’ve removed the chicken altogether, slightly adapted the ingredients and altered the method for steam oven cooking.
- If you don’t have or like oyster sauce, Nagi’s original recipe recommends hoisin sauce as a substitute, and that’s what I’d go with too. The flavor will be a little sweeter and spicier but it does give the depth you need.
- The Shaoxing wine, a staple Chinese ingredient, is something you may not have if you don’t cook much Asian food, but it’s worth seeking out a bottle. It’s readily available at Asian supermarkets or online, fairly inexpensive and keeps for a long time in the pantry. Shaoxing wine is a standard addition to many marinades and Chinese style dishes and I find myself pulling it out at least a couple of times a month. If you really can’t get it, 1 tablespoon of rice wine vinegar would be the closest substitute.
Calories: 294kcal | Carbohydrates: 54g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 372mg | Potassium: 233mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg