Pea, Potato & Sausage Rice
A comforting one-pot rice dish where tender potatoes, sweet peas, and savory Chinese cured sausage meld together in the rice cooker. The lard adds richness while light soy sauce brings umami depth.
Story
This classic home-style Chinese dish is pure comfort in a bowl. The key is cutting the potato into similar-sized cubes so they cook evenly, and letting the sausage render its fat into the rice for maximum flavor.
Ingredients
long-grain rice
2 cups
Chinese cured sausage (lap cheong)
100g, sliced
waxy potato
1 medium, cubed
frozen peas
1/2 cup
lard or vegetable oil
1 tablespoon
light soy sauce
1 tablespoon
water
2 cups
Instructions
1
Prep the ingredients
Rinse the rice until the water runs mostly clear. Cut the cured sausage into thin diagonal slices. Cube the potato into bite-sized pieces about 1-inch thick.
2
Layer and season
Add the rinsed rice to your rice cooker pot. Layer the sausage slices on top, then add the potato cubes. Sprinkle the peas over everything. Drizzle with lard and light soy sauce.
3
Cook and serve
Add the water (same ratio you normally use for rice). Start the rice cooker and let it run its full cycle—about 30 minutes. When done, fluff gently with a fork and serve hot.
