Chicken Rice in Clay Pot

Asian cooking usually uses a clay pot as the best and easiest method for cooking. I have a few quick recipes to demonstrate this tradition and the twice cooked chicken rice in a clay pot has a light, fluffy texture.
Ingredients:
1 cup Jasmine rice, washed and drained
2 cups chicken stock
2 cups cooked chicken cut into cubes
1 carrot, diced
1/2 sweet onions, chopped
1/2 cup sliced mushrooms
3 dry shiitake mushrooms, soaked and shredded
1 tsp fresh ginger, minced
1 clove garlic, minced
1 tbs soy sauce
1 tsp sugar
2 tbs olive oil
1 egg, beaten for making an omelet

Directions:
In a rice cooker, combine chicken broth and rice. Press start to cook.
Make a thin omelet and then julienne.
In a large nonstick pan, add oil and heat until smoking. Sauté onions, ginger, and garlic until fragrant (about 3 minutes). Stir fry all the vegetables and chicken. Season with soy sauce and sugar. After rice has cooked, mix with all the cooked ingredients except the omelet. Transfer rice into a clay pot and top with the omelet. Cover and bake in preheated oven set to 350° for 15 minutes. Serve hot.