Chinese Sausage Rice with Mushrooms

This savory one-pot recipe flavored with succulent Chinese sausage and shiitake mushrooms will make cooking dinner a breeze.

This dish offers a burst of umami, thanks to the sweet and salty Chinese sausages and the deep, earthy aroma of shiitake mushrooms. Chinese sausage rice is a go-to dish for families who are looking for a hearty meal but looking to avoid too much prep or clean-up! Today, we'll be giving it a slight elevation with the addition of shiitake mushrooms and a soy-based sauce that'll add a beautiful touch of color. This dish will be a hit with the kids.

For even less oversight, you can make this dish in a rice cooker following the exact same methods, simply adjust the amount of liquid needed based on the instructions of your rice cooker.

If you're interested in other easy rice-based recipes, try Gyudon (Japanese Beef Rice Bowl) or Quick and Easy Kimchi Fried Rice.

Ingredients

• Chinese Sausage (Lap Cheong): This is a dried, hard sausage usually made from pork and flavored with rose water, rice wine, and soy sauce. It's sweet, salty, and has a distinct, slightly smoky flavor.
• Shiitake Mushrooms: These mushrooms are known for their rich texture and smoky flavor when dried. They not only add a savory note to dishes but are also packed with nutrients.
• Jasmine rice
• Light soy sauce
• Dark soy sauce
• Shaoxing wine
• Sesame oil
• Scallions

See recipe card for quantities.

Instructions

1. Soak the dried shiitake mushrooms in warm water for about 30 minutes until they fully rehydrate. Once soft, squeeze out the excess water and slice them thinly. Reserve the soaking water. You can shorten this process by pouring boiling hot water over the dried shiitake mushrooms.
2. Prep the sausage by slicing into bite-sized pieces.
3. In a medium-sized pot, wash the rice thoroughly until the water runs clear. Drain completely and then add water at a 1:1.5 ratio. Since we are also using some of the mushroom soaking water, add 2 cups of water and 1 cup of the shiitake mushroom water.
4. Add Chinese sausage and the slice mushrooms into the pot with the rice. Bring pot the a boil on the highest heat setting, leaving the lid off. Once the water comes to a rolling boil, turn the heat down to the lowest setting. Place the lid on the pot and let steam for about 15 minutes.
5. While waiting, make the sauce mixture by mixing light soy sauce, dark soy sauce, sesame oil and Shaoxing wine.
6. Take lid off and add chopped scallions and the sauce mixture. Fluff up the rice and stir to evenly coat rice with the sauce.
7. Serve hot and enjoy!

Storage

Store the Chinese sausage rice in a air-tight container in the fridge. The rice should be good for 2-3 days. Re-heat the rice in a pan over the stove before consuming.

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5 from 60 votes

Chinese Sausage Rice with Shiitake Mushrooms

This savory one-pot recipe flavored with succulent Chinese sausage and shiitake mushrooms will make cooking dinner a breeze.

Course Dinner, Lunch

Cuisine Chinese

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Julia

Ingredients

• 5 dried shiitake mushrooms (keep soaking water)
• 4 Chinese sausages
• 2 cups jasmine rice
• 2 cups water
• 1 cup shiitake mushroom soaking water
• 2 stalks scallions

Sauce

• 2 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon Shaoxing wine
• 1 teaspoon sesame oil

Instructions

• Soak the dried shiitake mushrooms in warm water for about 30 minutes until they fully rehydrate. Once soft, squeeze out the excess water and slice them thinly. Reserve the soaking water. You can shorten this process by pouring boiling hot water over the dried shiitake mushrooms.
• Prep the sausage by slicing into bite-sized pieces.
• In a medium-sized pot, wash the rice thoroughly until the water runs clear. Drain completely and then add water at a 1:1.5 ratio. Since we are also using some of the mushroom soaking water, add 2 cups of water and 1 cup of the shiitake mushroom water.
• Add sliced Chinese sausage and the slice mushrooms into the pot with the rice. Bring pot the a boil, leaving the lid off. Once the water comes to a rolling boil, turn the heat down to the lowest setting. Place the lid on the pot and let steam for about 15 minutes.
• While waiting, make the sauce mixture by mixing light soy sauce, dark soy sauce, sesame oil and Shaoxing wine.
• Take lid off and add chopped scallions and the sauce mixture. Fluff up the rice and stir to evenly coat rice with the sauce.
• Serve hot and enjoy!