Pumpkin & Long Bean Claypot Rice

Tested Recipe Adapted from Jamie Jong’s Claypot Delights

Pumpkin & Long Bean Claypot Rice


1 ½ cup rice (water as needed)

250g pumpkin (cut into small pieces)

150g long bean (cut into 1cm length)

4 Chinese mushrooms (soaked, thinly sliced)

½ small bowl dried prawns (soaked to soften)

¾ small bowl belly pork / lean pork (cut into fine strips)

6 shallots (chopped)

2 cloves garlic (chopped)

1 piece chicken stock cube

Salt and pepper to taste

3 tbsp oil


½ tsp salt

Dash of pepper

2 tsp cornflour

Preparation Instructions:

  1. Marinate pork strips with A, leave for 30 mins.
  2. Heat oil in claypot, fry chopped shallots and garlic, then add dried prawns, mushrooms and pork.
  3. Add rice, fry for a while, then add long beans and pumpkin, add water as needed. Season with stock cube, salt and pepper, covered.
  4. Reduce to low heat, cook gently until rice is cooked and fluffy.

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