Lemongrass Claypot Brown Rice


112 cups brown rice
4-5 dried chinese mushrooms, soaked & sliced
112 scallions, sliced thinly, crosswise
12 tbsp ginger, grated
1 tsp garlic, grated (about 2 cloves)
2 fresh lemongrass, cut into 2″ long, skinny strips (use only the soft inner layers)
150 g prawn, shelled and de-veined
250 ml (1 cup) chicken broth
310 ml (114 cups) water
1 tbsp soy sauce, extra

Marinade together for at least 20 minutes

300 g chicken, in bite-size pieces
2 tbsp oyster sauce
1 tbsp soya sauce
12 tsp sesame oil


  1. Rinse rice with water a few times. Pour rinsed rice into a clay pot.
  2. Add mushrooms, scallions, ginger, garlic, lemongrass, marinated chicken and prawn.
  3. Pour chicken broth, water and soy sauce in; gently mix everything and start to cook until all liquid is absorbed.
  4. Serve rice warm with fresh spicy daikon sprouts or cilantro.


  • You can also cook this using an electric rice cooker for convenience.

Nutrient content per serving

Calories : 320 kcal
Carbohydrate : 28.9 g
Protein : 30.3 g
Fat : 9.6 g

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