Claypot Minced Beef Rice

• 2 cups of rice : 1 ¾ cups of water
• 2 tsp. garlic oil (to make garlic oil from scratch, fry off 10 cloves worth of garlic in its skin in 1 litre of oil on a low heat for 20 minutes, then cool and keep in seal-tight container)
• ¼ tsp. salt
• ½ tsp. sugar
• 1 egg
• Lee Kum Kee Sweet Soy Sauce to finish

The Minced Beef

• 300g minced beef
• 2 Tbsp. water
• 1 Tbsp. Lee Kum Kee Premium Light Soy Sauce
• 1 Tbsp. Lee Kum Kee Premium Oyster Sauce
• 1 tsp. Lee Kum Kee Pure Sesame Oil
• 1/2 tsp. sugar
• 1 Tbsp. slices of ginger, finely chopped
• 2 spring onions, finely chopped

1. Marinade the minced beef with all ‘The Minced Beef’ ingredients, mixing together well.

2. Wash the rice well with cold water to remove any extra starch and then dry on a tea clean tea towel. Measure out the water needed to cook the rice in a separate bowl

3. Pour the garlic oil into the rice cooker and switch the rice cooker on. Once the oil is hot, pour the rice into the rice cooker along with the salt and sugar, siring through with wooden spoon.

4. Close the rice cooker and allow to heat up without any water for 5 minutes, then pour the cold water into the rice cooker and place the marinated beef in a thin layer over the top of the rice

5. Close the lid and allow to cook, according to your rice cooker’s instructions. Once the rice cooker has finished cooking, open the lid once more and crack the egg into the middle of the meat, then close the lid one last time and allow the dish to sit in the steam of the rice for 3 minutes, softly cooking the egg.

6. Serve with Lee Kum Kee Sweet Soy sauce on the side to pour over the rice.