Four friends Rice: Rice with Chinese sausage, chicken, shiitake and shrimp

 Not that I made this rice for 4 f my friends, haha, but in Thailand when you mix different things into one dish they love to use this kind of name.

And for this time, four friends were Chinese sausage (Lap chong), shrimp, shiitake and chicken. Cooking with rice cooker is one of the easiest way of cooking, after preparing and seasoning, you can sit down and relax. 
Chinese sausage (Lap chong) is one of my favourite ingredient, it's full of favour, each brand will be different in taste, for me I love the one that comes with lightly sweetness ^^. Using Dried shiitake re-hydrating water adds delicious earthy taste to the rice, the best way to re-hydrate the shiitake is letting it soak slowly, but if you don't have time you can soak it in warm water. Or for super fast version, put into a bowl of water cover and heat in the microwave for 2-3 minutes, it works well too.
If you don't have rice cooker you can cook this dish in microwave too, but you will need about 580 ml of water (instead of 470ml), the cooking time will be 15 minutes, actually more or less of water and cooking time will depend on your watt of the microwave too, so you may need to adjust it to suit your taste and your microwave.
Recipe: Four friends Rice: Rice with Chinese sausage, chicken, shiitake and shrimp
สูตรภาษาไทย: ข้าวอบสี่สหาย

日本語のレシピ：中華炊き込みご飯
Youtube: ข้าวอบสี่สหาย, Four friends Rice, 中華炊き込みご飯

Four friends Rice

Serve 3-4

Chicken breast
300 g ........................ Chicken breast, cut into small pieces
1/2 tbsp .................... Soy sauce
1/2 tbsp .................... Oyster sauce
1 tsp ......................... Sesame oil

Rice
3 ............................... Dried shiitake
300 g (360ml) .......... Thai Jasmine rice
2 tsp ......................... Rice bran oil
200 g ........................ Chinese sausage (Lap chong), cut into small dice
5 cloves .................... Garlic, crushed
100 g ......................... Shrimps, peeled and deveined
1/2 tbsp .................... Soy sauce
1/2 tbsp .................... Oyster sauce
1 tsp ......................... Sesame oil
.................................. Pepper
470 ml ...................... Dried shiitake re-hydrating water
.................................. Spring onion, finely sliced

 I use Thai Jasmine rice.

 Put the dried shiitake in a bowl of water, and leave for 1-2 hours.

 Mix the chicken pieces with soy sauce,  oyster sauce, sesame oil, and leave for 30 minutes.

 Remove the shiitake from the water (keep Dried shiitake re-hydrating water).
Trim the tough ends of the shiitake.

 And cut into thin slices.

 I use 300 g of rice or you can measure it with 360ml cup.

  Put rice in a bowl and pour water into the bowl, mix quickly to remove some extra starch.

 Drain the rice, and set aside.

 Heat the fry pan over medium heat.
Pour 1tsp of oil into the pan with Lap chong, and shiitake slices.
Cook until brown around the edges.

 Remove from the heat.

 In the same frying pan, put 1 tsp of oil into the pan, and cook the garlic until fragrance.
Put the chicken pieces, shrimp, oyster sauce, soy sauce, sesame oil and pepper into the pan. Cook until the chicken turn white.

 Pour the rice into the pan.

Mix until combine.

 Pour into the bowl of rice cooker with the Lap chong and shiitake.

 Mix to combine.

 You will need 470 ml of the Dried shiitake re-hydrating water if it not enough, add more water to get 470 ml.

 Pour into the bowl of rice cooker.

 Cook the rice.
 When ready, lightly mix the rice.

Put into a bowl, and  sprinkle with spring onion before serving.