Up Thai Fried Rice Claypot Recipe
Make Up Thai Fried Rice Claypot Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the claypot rice and rice preparation
Proteins & aromatics
Vegetables & mix-ins
Sauces & seasoning
Egg & finishing
Method
For the claypot rice and rice preparation
- 1
Rinse and measure rice
Rinse 2 cups jasmine rice under cold water until the runoff runs mostly clear. Drain in a fine mesh sieve for 5 minutes.
- 2
Cook rice in claypot
Place the rinsed rice in a 10–12 inch claypot (or heavy-bottomed pot) and add 2 1/4 cups water, 1 tbs vegetable oil, 1 tsp sesame oil, and 1/2 tsp kosher salt. Stir once to distribute. Cover with lid and bring to a gentle boil over medium-high heat (about 6–8 minutes). Once boiling, reduce heat to low and simmer, covered, for 12–14 minutes until water is absorbed and rice is tender. Turn off heat and let rest, covered, 10 minutes.
- 3
Create bottom crust (optional)
If you want a slight crust (socarrat) on the bottom as in traditional claypot rice, after the rice has cooked and rested, place the pot over low heat for 3–5 minutes uncovered until you hear a light crackle. Watch carefully to avoid burning.
Proteins & aromatics
- 4
Prepare proteins
While rice cooks, pat shrimp and diced chicken dry and season lightly with 1/8 tsp salt and a pinch of white pepper. Slice shallot, mince garlic, and thinly slice scallions (separate whites and greens).
- 5
Sear proteins
Heat a wok or large skillet over high heat with 1 tbs vegetable oil. Add chicken pieces and spread into a single layer. Let sear without moving for 1–2 minutes, then toss and cook until just cooked through, about 2–3 minutes. Push chicken to the side. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove cooked proteins to a plate and reserve.
- 6
Aromatics
Lower heat to medium-high, add an additional 1 tbs oil if needed. Add sliced shallot and garlic; stir-fry 30–45 seconds until fragrant and starting to soften but not browned. Add sliced chiles if using and the white parts of the scallions; stir 15 seconds.
Vegetables & mix-ins
- 7
Cook vegetables
Add diced carrot and frozen peas to the wok and stir-fry 1–2 minutes until vegetables are tender-crisp. Toss in bean sprouts and stir 30 seconds so they warm but keep crunch.
Sauces & seasoning
- 8
Make sauce and combine
In a small bowl combine 2 tbs light soy sauce, 1 tbs oyster sauce, 1 tsp fish sauce, 1/2 tbs dark soy (optional), 1 tsp sweet soy or 1 tsp brown sugar, and 1/4 tsp white pepper. Pour the sauce into the wok with the vegetables and aromatics, stir to coat evenly. Return the cooked chicken and shrimp to the wok and toss to combine, heating through 30–45 seconds.
- 9
Finish with lime
Squeeze 1/2 lime over the mixture and toss. Taste and adjust seasoning — add a touch more soy or fish sauce if needed.
Egg & finishing
- 10
- 11
Combine with claypot rice
Gently fold the cooked rice from the claypot into the wok mixture in two additions so grains remain separate; take care not to over-stir. Ensure all components are evenly distributed and heated through (about 1–2 minutes). Alternatively, for a rustic presentation, spoon the protein-vegetable-egg mixture over the rice in the claypot and gently mix at the table.
- 12
Garnish and serve
Turn off heat. Stir in chopped thai basil and the green parts of the scallions. Transfer to serving bowls or serve family-style in the claypot. Top with crispy shallots/fried garlic and chopped cilantro. Serve immediately with lime wedges on the side.