Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms

Name: Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms
Yield: 6 servings
Cuisine: American
Ingredients: 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)

cookpad.japan @cookpad_jp

I had 1 piece of roast chicken left over, so I made it into a pilaf the next day.
Even its bones gave out a savory flavor. You can really taste the flavor of chicken with each bite.

You can use any vegetables that you'd like.
I also recommend adding green peas or mushrooms. Recipe by sachie mama

I had 1 piece of roast chicken left over, so I made it into a pilaf the next day.
Even its bones gave out a savory flavor. You can really taste the flavor of chicken with each bite.

You can use any vegetables that you'd like.
I also recommend adding green peas or mushrooms. Recipe by sachie mama

cookpad.japan @cookpad_jp

I had 1 piece of roast chicken left over, so I made it into a pilaf the next day.
Even its bones gave out a savory flavor. You can really taste the flavor of chicken with each bite.

You can use any vegetables that you'd like.
I also recommend adding green peas or mushrooms. Recipe by sachie mama

I had 1 piece of roast chicken left over, so I made it into a pilaf the next day.
Even its bones gave out a savory flavor. You can really taste the flavor of chicken with each bite.

You can use any vegetables that you'd like.
I also recommend adding green peas or mushrooms. Recipe by sachie mama

Saved

Ingredients

6 servings

540 mlWhite rice
2tablespons Salted butter
1/2Onions (finely chopped)
1/2Carrot (diced)
50 gramsFrozen corn kernels
1packet Shimeji mushrooms (shredded)
1 pieceof thigh Roast chicken
1Soup stock cube
1 tbspSoy sauce
1 dashWhite pepper
1 dashParsley (dried)

Saved

Steps

1

Rinse the rice. Add water to just below the 3 cup level. Let the rice absorb the water for 30 minutes.
2

Heat the butter in a frying pan. Stir fry the onion, carrot, corn, and shimeji mushrooms over medium heat. Turn the heat off when they become soft.
3

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.
4

When done, remove any bones from the chicken and mix everything together. Scatter some parsley to finish.