Claypot Rice

A classic one pot meal.

4 cups medium or long grain rice
4 cups broth (chicken, beef, pork or vegetable ) or water
1 to 2 Chinese sausage-sliced thinly
½ cup Chinese mushrooms, soaked and sliced thinly (may use white or brown mushrooms to substitute)
½ - 1 lb diced pork, chicken or tofu
1 to 2 tbsp vegetable oil
1 tbsp sesame seed oil
0.5 medium onion-chopped
3 cloves garlic-chopped
1 tsp ginger-chopped
1/2-2 hot chili peppers, diced (optional, adjust to taste)
1/3 cup light soy sauce (low sodium)
1/3 cup rice wine
3 stalks green onions
1 to 2 tbsp chili pepper flakes (optional, adjust to taste)
2 stalks green onion - finely chopped

Fry chopped onion, garlic, ginger and hot chili peppers in sesame and vegetable oil until ingredients are slightly browned.
Add Chinese sausage and fry until sausage is slightly crispy. Move sausage to side of pan.
Add diced meat to mix, add crushed chili pepper flakes, rice wine and light soy sauces.
Add Chinese mushrooms and stir fry for a few minutes.
Add rice and mix well with the remaining ingredients.
Add chicken broth (or water) to mix and cover until rice has absorbed most of liquid. Cook on low to medium heat to prevent burning.
Continue cooking uncovered until all of liquid has absorbed.
Garnish with green onions and serve warm.
May garnish with Chili Oil.
**If you do not have a clay pot, you may use a cast iron pan and use aluminum foil as lid if necessary. Cast iron also makes rice crispy on bottom
** Using an Instant-Pot, I cooked the rice on Soup mode (high pressure) for 9 minutes after all ingredients (except garnishes) were added**

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