One-Pot Vegetable and Sausage Rice

Name: One-Pot Vegetable and Sausage Rice
Total time: 45 min
Ingredients: 1.5 cups jasmine rice; 2 links, sliced diagonally Chinese sausage (lap cheong); 1 medium, diced carrots; 1/2 cup frozen peas; 1/2 cup corn kernels; 2.5 cups chicken or vegetable broth; 2 tablespoons soy sauce; 1 teaspoon sesame oil; 2 cloves, minced garlic; 3 stalks, sliced green onions; 2 tablespoons vegetable oil; to taste salt

A comforting one-pot rice dish where fluffy jasmine rice mingles with savory Chinese sausage and colorful mixed vegetables. The natural sweetness of the vegetables pairs beautifully with the rich, slightly sweet cured sausage, creating a satisfying meal that comes together in a single pot.

45 min

Easy

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Story

This classic Chinese home-style dish is all about convenience and flavor. Everything cooks together in one pot, making cleanup a breeze. The key is to get that nice crispy bottom layer of rice (锅巴/guo ba) that forms as the dish finishes cooking.

Ingredients

jasmine rice 1.5 cups

Chinese sausage (lap cheong) 2 links, sliced diagonally

carrots 1 medium, diced

frozen peas 1/2 cup

corn kernels 1/2 cup

chicken or vegetable broth 2.5 cups

soy sauce 2 tablespoons

sesame oil 1 teaspoon

garlic 2 cloves, minced

green onions 3 stalks, sliced

vegetable oil 2 tablespoons

salt to taste

Instructions

Prepare the ingredients

Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and helps achieve fluffy results. Slice the Chinese sausage into diagonal pieces about 1/4 inch thick. Dice the carrots into small cubes. Have your broth measured and ready.

Start the aromatics

Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the minced garlic and stir for about 30 seconds until fragrant. Add the sliced sausage and cook for 2-3 minutes, letting some of the oils render out and the edges get slightly crispy.

Build the rice base

Add the rinsed rice to the pot and stir to coat each grain with the oil and sausage flavors. Pour in the soy sauce and give everything a quick toss. Add the broth and bring to a gentle boil.

Add vegetables and simmer

Scatter the diced carrots, peas, and corn evenly over the top of the rice. Reduce heat to low, cover the pot tightly, and let it simmer for about 20 minutes. Don't be tempted to lift the lid—the steam is essential for cooking the rice evenly.

Finish and serve

Turn off the heat and let the pot rest covered for 5 more minutes. Fluff the rice with a fork, breaking up any clumps. Drizzle with sesame oil, add the sliced green onions, and give it a gentle toss. Serve hot as a complete meal in itself.