• 2 cups rice
  • 2 Chinese sausages, (kun chiang)
  • 3-½ oz. lean pork
  • 6 oz. small prawns
  • 6 dried shiitake mushrooms, soaked in water
  • 2 tbsps oyster sauce
  • 2 tbsps light soy sauce
  • 10 cloves garlic, chopped
  • 4 tbsps cooking oil
  • 1 tip ginger root, diced


1. Slice the sausage. Cut the pork into small thin strips. Shell and clean the prawns.
2. After the mushrooms have absorbed water and filled out, cut them into thin slices. Save the water in which the mushrooms were soaked.
3. Wash and drain the rice.
4. Place the oil in a wok over medium heat. When it is hot, put the garlic and ginger and fry, stirring long enough for the flavors to come out; then, add the sausage. When the sausage is hot and fragrant, add the pork, prawns, and mushrooms. Stir, adding the rice and then the oyster sauce and soy sauce. Work with the spatula until all the ingredients are thoroughly mixed; then, transfer the mixture to a pot.
5. Add enough water to the water in which the mushrooms were soaked to obtain a total of three cups; add this to the pot, and then place the pot on the heat.
6. Cooking time is about 30–35 minutes. Toward the end, cover the pot and reduce the heat. When the rice is done, remove from the heat and allow the rice to stand for a time in the covered pot. Spoon onto plates and serve with pineapple or fresh vegetables, such as cabbage and spring onions.




Sisamon Kongpan


4 servings




Asian : South East Asian : Thai