Chicken, Shrimp and Sausage Fried Rice

Chicken, Shrimp and Sausage Fried Rice

Chef King Phojanakong shares his signature fried rice from Kuma Inn in New York City.

The latest episode of Epicurious' 4 Levels series features Culinary Arts Chef-Instructor King Phojanakong's pro take on fried rice with three proteins, prepared in a wok.

Like many versions of the comfort food, Chef King's uses day-old, long-grain rice. He combines "jewels" of Chinese sausage, chicken breast and shrimp with the staple onion and a few secret weapons: crab paste, oyster sauce and edamame beans.

Chef King garnishes the dish with Japanese mayo and furikake, thin shavings of smoked fish. He touts the finished product for its mouthfeel saying, "you taste every little component in there."

Watch the video to see Chef King demonstrate the pro preparation and get his complete recipe below.


Chicken, Shrimp and Sausage Fried Rice

Yields 4-6 servings


  • 2 tablespoons canola oil
  • 1 tablespoon garlic, chopped
  • 1/2 onions, sliced
  • 3 ounces chicken breast, sliced
  • 3 ounces Chinese sausage, sliced
  • 3 ounces shrimp, peeled and cleaned (51-60)
  • 1/2 cup edamame, shelled
  • 1 quart long-grain rice, cooked
  • 2 eggs
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1/2 tablespoon sesame oil
  • Salt and pepper, to taste
  • Scallions, sliced for garnish
  • Furikake, for garnish


  1. Heat oil in wok or pan. Saute garlic, onions, chicken, sausage, shrimp and edamame.
  2. Add rice and sauté.
  3. Add eggs and liquids. Check seasoning.
  4. Garnish with scallions, kewpie mayo and furikake.

Study global cuisines with Chef King in ICE's Culinary Arts program.

Add new comment