Chinese Mixed Rice with Chicken Broth

• 350 grams Uncooked white rice
• 200 ml Cooking broth from boiling chicken
• 40 grams Bamboo shoots cooked in water
• 40 grams Carrot
• 1 Dried shiitake mushrooms
• 1/2 tsp Soy sauce
• 1/2 tsp Sesame oil

1. Strained cooking broth from boiling the chickencontains salt.
2. If the liquid is too salty, add some water to adjust the taste.
3. Rinse the rice.
4. Cut the carrot, bamboo shoots, and the rehydrated shiitake mushrooms into small cubes.
5. I think the taste will be balanced if the total of the other vegetables equals the amount of rice (about 180 g).
6. Put the rice into a rice cooker, fill the cooking liquid up to the mark for making 1 rice cooker cup's worth of rice.
7. Add the vegetables on top and pour in the soy sauce and the sesame oil, and stir well.
8. Then press start.
9. Once the rice is has finished cooking, mix it up, and you're all done.
10. The sesame oil will give your rice a nice, glossy sheen.
11. Make fluffy egg-drop soup using the same cooking liquid

white rice, boiling chicken, shoots, carrot, shiitake mushrooms, soy sauce, sesame oil

Taken from cookpad.com/us/recipes/155241-chinese-mixed-rice-with-chicken-broth (may not work)