The classic version of this dish uses minced beef, but here they finely hand-chop the beef to deliver a more meaty mouth feel. Simply drizzle with a bit of soy sauce, then mix the rice with the runny egg along with the layer of crunchy rice at the bottom – the result of well-controlled heat from the claypot that crisps the rice without overcooking it. Other good choices of claypot rice are chicken or spare ribs.

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