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King Kooker® Fried Rice

King Kooker® Fried Rice – Add a New Tradition to Your Gatherings!



  • 5 eggs (cracked into separate bowl, beaten, and sprinkled with 1 tbsp. Cajun Seasoning)
  • 1 can of green peas, drained or 2 cup frozen green peas
  • 16 cups of cooked white rice (cook 8 cups of raw rice to get adequate amount)
  • 3 pounds of peeled shrimp, or 3 lbs. of chicken, beef, or pork
  • 8oz of sliced mushrooms (2 small cans)
  • 1 cup of shredded carrots
  • 1 cup of shelled sunflower seeds (roasted and salted kernels)
  • 1 cup of creole seasoning (chopped onions, bell peppers, celery)
  • 4 TBSP of minced garlic
  • 2 TBSP – King Kooker® Cajun Seasoning
  • 2 TSP. – Favorite hot sauce
  • 2 cups of Soy Sauce
  • 1/2 cup of vegetable oil or peanut oil blend
  • 1 – Set of King Kooker® Wooden Woking Utensils included in King Kooker® Wok Packages (Increments are referred to as spoonful using King Kooker® Woking Utensils)
  • 1 – 24 WC King Kooker® Outdoor Cooker Package or King Kooker® Wok used in conjunction with a King Kooker® Outdoor Cooker



  • Add 1/3 cup of cooking oil to the bottom of the wok for sautéing.  Saute 3 lbs. of shrimp, beef, or chicken in greased wok at medium heat. Add 2 tbsp. King Kooker® Cajun Seasoning.  Add 2 tbsp. of minced garlic and 2 teaspoons of your favorite hot sauce.  Once the meat is cooked to the desired doneness, no longer gummy for seafood, and the seasoning is to your liking, remove it.  Make sure for whichever meat is used that it is thoroughly cooked before removing it from the wok.  Turn off the cooker.
  • While cooker is off, and the meat has been removed, pour out the excess liquid in the bottom of wok.  Add another 1/3 cup of oil to the bottom of the wok.
  • Add raw vegetables to the wok.  First add the 1 cup of creole seasoning, and 2 tbsps. of garlic.  Stir together and sauté on low heat until the onions have a clear appearance, not brown.
  •  Add the carrots, the peas, the sunflower seeds, and the sliced mushrooms.  Add three spoonfuls (½ cup) of soy sauce to allow vegetables to soak in the flavor.
  • Mix together and and cook until all of the vegetables have softened.
  • Mix vegetables together and push to one side of the wok.  Tightly pack the vegetable mixture down and lower the heat on the burner to a yellow flicker.
  • Add 1/3 cup of oil to the empty side of the wok and add the cooked meat to this side.  Pour 3 wooden spoonfuls (½ cup) of soy sauce over the shrimp.
  • Increase the heat to a blue flame.  Once the liquid in the bottom of the wok begins to bubble, mix the meat and the vegetables together.  Stir vigorously for 60 seconds so as to prevent scorching.  Then lower flame back to a flicker.
  •  Use the wooden spoon to scoop the rice (16cups) into the wok on top of the hot meat and vegetable mixture.  Make sure to use enough rice so that you do not see the mixture beneath.  Compact it with the wooden utensils and sprinkle 1 cup of soy sauce onto the compacted rice in order to give the rice a brown tint.  Be careful to not over apply soy sauce or it will be too salty.  Increase the heat back to a blue flame for about 60 seconds while gently pressing down on the rice.
  • Decrease the flame.  Scoop out the center of the rice/vegetable/ and meat mixture and place to the side.  Pour the bowl of beaten/seasoned eggs into hole and recover the hole with portion that was taken out.  Increase heat back to blue flame.
  • Let stand compacted for 60 more seconds.  Then stir into the entire mixture vigorously.  Turn heat back down to a flicker.  Continue stirring until all ingredients are entirely mixed together.  Monitor the heat so that you do not scorch the rice.  Once mixed, increase heat to high for 15 seconds to completely cook all ingredients while you stir continually.  Then shut off the flame completely.  Allow the fried rice to cool until it reaches desired serving temperature.  Invite your guests to add extra soy sauce, King Kooker® Cajun Seasoning or their favorite hot sauce to their liking!
  • Enjoy!👍

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