Low Carb Traditional Claypot Rice
Enjoy all the comforting flavors of a beloved classic with a healthy twist in this Low Carb Traditional Claypot Rice. Perfect for health-conscious eaters, this recipe swaps out traditional rice for nutrient-packed cauliflower rice, while keeping the rich, savory flavors intact. Tender marinated chicken, aromatic Chinese sausage, earthy shiitake mushrooms, and fragrant ginger and garlic are all steamed together in a claypot, allowing the bold umami-packed soy and oyster sauces to infuse every bite. Quick to prepare and ready in just 45 minutes, this wholesome dish is low in carbs but overflowing with authentic taste and charm. Garnished with vibrant spring onions and served straight from the pot, it’s an irresistible one-pot keto-friendly meal that’s as cozy as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
1. Prepare the chicken by slicing it into bite-sized pieces.
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.
3. Slice the Chinese sausage into thin pieces and the rehydrated shiitake mushrooms into strips.
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.
5. Add the marinated chicken to the pot and sear until lightly browned on all sides, about 3–4 minutes.
6. Add the sliced Chinese sausage and mushrooms to the pot. Stir-fry for another 2 minutes until the sausage releases its aroma.
7. Reduce the heat to low and push the mixture to one side of the claypot. Add the cauliflower rice to the empty side.
8. Drizzle the remaining 1 tablespoon of light soy sauce and 1 tablespoon of dark soy sauce evenly over the cauliflower rice.
9. Gently mix the cauliflower rice with the meat and mushrooms, ensuring even distribution of flavors.
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.
11. Once done, turn off the heat and let it rest for 5 minutes before serving.
12. Garnish with sliced spring onions and serve hot directly from the claypot for an authentic dining experience.
Nutrition Facts
Calories |
966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 4402 mg | 191% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 10.8 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 145 mg | 11% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1639 mg | 35% | |
*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.
