Low Carb Traditional Claypot Rice

Reimagine a beloved comfort food with this Low Carb Traditional Claypot Rice, a healthier alternative that captures all the rich, savory flavors of the classic dish. Instead of traditional rice, this recipe features cauliflower rice, perfectly absorbing the umami-packed combination of tender chicken, smoky Chinese sausage, and earthy shiitake mushrooms. Gently steamed in a claypot, the ingredients are infused with layers of soy sauce, sesame oil, and garlic for a fragrant, deeply satisfying meal. With just 15 minutes of prep time and only 30 minutes to cook, this keto-friendly twist on a traditional favorite is perfect for quick weeknight dinners or cozy weekend meals. Garnished with fresh spring onions and served straight from the claypot, this dish brings authentic flavors to your table while keeping your carb intake in check. Perfect for those seeking a low-carb, high-flavor meal rooted in Asian culinary traditions!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 2

Ingredients

• 300 grams Cauliflower rice
• 200 grams Chicken thigh (boneless, skinless)
• 1 link Chinese sausage (lap cheong)
• 3 pieces Shiitake mushrooms (rehydrated if dried)
• 2 tablespoons Soy sauce (light)
• 1 tablespoon Soy sauce (dark)
• 1 tablespoon Oyster sauce (low-sugar, optional)
• 1 teaspoon Sesame oil
• 1 tablespoon Cooking oil
• 2 cloves Garlic (minced)
• 10 grams Ginger (thinly sliced)
• 2 stalks Spring onions (sliced for garnish)
• 1 pinch Salt
• 50 milliliters Water

Directions

Step 1

1. Prepare the chicken by slicing it into bite-sized pieces.

Step 2

2. In a bowl, marinate the chicken with 1 tablespoon of light soy sauce, 1 teaspoon of sesame oil, and a pinch of salt. Set aside for at least 10 minutes.

Step 3

3. Slice the Chinese sausage into thin pieces and the rehydrated shiitake mushrooms into strips.

Step 4

4. In a claypot or heavy-bottomed pot, heat 1 tablespoon of cooking oil over medium heat. Add the minced garlic and sliced ginger, and sauté until fragrant.

Step 5

5. Add the marinated chicken to the pot and sear until lightly browned on all sides, about 3–4 minutes.

Step 6

6. Add the sliced Chinese sausage and mushrooms to the pot. Stir-fry for another 2 minutes until the sausage releases its aroma.

Step 7

7. Reduce the heat to low and push the mixture to one side of the claypot. Add the cauliflower rice to the empty side.

Step 8

8. Drizzle the remaining 1 tablespoon of light soy sauce and 1 tablespoon of dark soy sauce evenly over the cauliflower rice.

Step 9

9. Gently mix the cauliflower rice with the meat and mushrooms, ensuring even distribution of flavors.

Step 10

10. Add 50 milliliters of water to the pot and cover with a lid. Let everything steam together for about 7–10 minutes, allowing the flavors to meld.

Step 11

11. Once done, turn off the heat and let it rest for 5 minutes before serving.

Step 12

12. Garnish with sliced spring onions and serve hot directly from the claypot for an authentic dining experience.

Nutrition Facts

Serving size	(758.1g)

Amount per serving	% Daily Value*
Calories	965.5

Total Fat 61.7g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 5.8g
Cholesterol 280mg	0%
Sodium 4402.5mg	0%
Total Carbohydrate 34.7g	0%
Dietary Fiber 9.3g	0%
Total Sugars 10.8g
Protein 69.8g	0%

Vitamin D 69.3IU	0%
Calcium 145.4mg	0%
Iron 5.2mg	0%
Potassium 1638.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 28.7%

Carbs: 14.3%