Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms

• 540 ml White rice
• 2 tablespons Salted butter
• 1/2 Onions (finely chopped)
• 1/2 Carrot (diced)
• 50 grams Frozen corn kernels
• 1 packet Shimeji mushrooms (shredded)
• 1 piece of thigh Roast chicken
• 1 Soup stock cube
• 1 tbsp Soy sauce
• 1 dash White pepper
• 1 dash Parsley (dried)

1. Rinse the rice.
2. Add water to just below the 3 cup level.
3. Let the rice absorb the water for 30 minutes.
4. Heat the butter in a frying pan.
5. Stir fry the onion, carrot, corn, and shimeji mushrooms over medium heat.
6. Turn the heat off when they become soft.
7. Place the stir-fried veggies, roast chicken, soup stock cube, soy sauce, and pepper on top of the rice, and turn your rice cooker on.
8. When done, remove any bones from the chicken and mix everything together.
9. Scatter some parsley to finish.

butter, onions, carrot, corn, packet, thigh, cube, soy sauce, white pepper, parsley

Taken from cookpad.com/us/recipes/157301-butter-soy-sauce-pilaf-with-roast-chicken-and-shimeji-mushrooms (may not work)