Sprig Originals's kitchen / One-Pot Campfire Chinese Sausage Rice
One-Pot Campfire Chinese Sausage Rice
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A campsite take on Cantonese clay pot rice: shelf-stable Chinese sausage renders its sweet, smoky fat into the pot, the rice steams in it, and a soy-sesame drizzle goes on at the end. One pot, one lid, no cooler required once you're cooking, and a golden crust on the bottom if you let it go an extra couple of minutes.
Ingredients
Pot
- 4 links Chinese sausage (lap cheong)
- 2 cups jasmine rice
- 2 1/2 cups water
- 2 medium carrots, cut into thin coins
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
Finish
- 3 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp brown sugar
- 4 scallions, sliced
Instructions
- Prep at the picnic table: slice the sausage into thin coins on an angle, cut the carrots into coins, mince the garlic and ginger, and slice the scallions. Stir the soy sauce, sesame oil and brown sugar together in a mug and set aside. If you have spare water, rinse the rice once and drain.
- Set a deep pot or Dutch oven over a medium campfire bed or a portable stove on medium heat. Add the sausage (no oil needed) and cook 4 to 5 minutes, stirring, until the fat renders out and the edges curl and crisp. Scoop out about a third of the sausage onto a plate to use as topping.
- Add the carrots, garlic and ginger to the pot and stir 1 minute in the sausage fat. Tip in the rice and stir for another minute so every grain is coated and glossy.
- Pour in the water, stir once, and bring to a full boil. Cover with the lid, then move the pot to the cooler edge of the fire or drop the stove to its lowest flame. Cook 15 minutes without lifting the lid — you'll hear it go from bubbling to a faint crackle when the water is gone.
- Pull the pot off the heat, scatter the reserved crisp sausage over the top, and let it stand covered for 10 minutes. Drizzle over the soy-sesame mixture, fluff with a fork from the edges inward, and finish with the scallions.
Chef's tips
- Rinse and drain the rice at home and carry it in a zip-top bag — it saves precious camp water and gives you fluffier grains.
- Chinese sausage is cured and shelf-stable, so it travels in a backpack for a day or two without a cooler. Buy it vacuum-sealed and open it at the site.
- For the prized crispy bottom layer, return the covered pot to direct medium heat for 2 to 3 minutes at the end of step 4 and listen for a steady crackle — pull it off the second you smell toast.
- No lid? Cover the pot tightly with a doubled sheet of foil and weigh it down with a flat stone.
- Firmer vegetables like green beans or snap peas can go in with the carrots; leafy greens should be stirred in during the 10-minute rest so they just wilt.
Nutrition (per serving, estimated)
582calories
15gprotein
88gcarbs
19gfat
Estimates only — values vary with brands and portions.
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