Campfire Chinese Sausage Rice Pot

By Sprig Originals ✓ · cooked up in Sprig

A claypot-style rice dinner made in a single pot over a campfire or camp stove. Shelf-stable Chinese sausage renders its sweet, smoky fat into the rice, garlic and ginger perfume the steam, and a soy-sesame drizzle at the end pulls it all together. Ten ingredients, one pot, one wash-up.

Ingredients

• 4 links Chinese sausage (lap cheong), sliced on an angle
• 3 cloves garlic, chopped
• 1 tbsp fresh ginger, finely chopped
• 1.5 cups jasmine rice, rinsed and drained
• 2.25 cups water
• 1 cup frozen peas

• 3 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 3 spring onions, sliced
• 0.25 tsp black pepper

Instructions

1. Set a heavy lidded pot on a camp stove over medium heat, or on a grate about 15 cm above steady campfire coals. Add the sliced Chinese sausage and cook 4-5 minutes, stirring, until the fat renders out and the edges are browned and crisp.
2. Stir in the garlic and ginger and cook 30 seconds, just until fragrant. Add the rinsed rice and stir for 1 minute so every grain is coated in the sausage fat.
3. Pour in the water and 1 tablespoon of the soy sauce, add the black pepper, and bring to a full boil, about 3-4 minutes. Stir once, scraping the bottom.
4. Cover tightly and drop to the lowest possible heat (on a campfire, slide the pot to the cooler edge of the coals). Cook undisturbed for 15 minutes, resisting the urge to lift the lid.
5. Scatter the frozen peas over the surface, re-cover, pull the pot completely off the heat and let it steam 10 minutes. Drizzle over the remaining 2 tablespoons soy sauce and the sesame oil, fluff with a fork, and top with spring onions.

Chef's tips

Nutrition (per serving, estimated)

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