Bring pot of water to a rolling boil. Add butter and rice, reduce heat to simmer. Stir as needed, and let cook for 40-45 minutes.

Cut chicken breast into 3/4" inch cubes. Add to frying pan, cook until internal temperature is 165°F. Season with cayenne pepper, black pepper, cumin, and a pinch of salt. Remove chicken from heat when finished and set aside.

Place 1 tbsp of oil into frying pan, bring to medium heat and add water chestnuts, baby corn, and mushrooms. Sautée until soft, and remove from heat and set aside. MAKE SURE TO FULLY COOK MUSHROOMS.

Bring frying pan to medium heat, add eggs, and scramble. When fully cooked, remove from heat and set aside.

When rice is done cooking, remove from heat, and drain excess water if any. Add 1 tbsp oil to frying pan, and brown rice. Bring to high heat and fry until rice crisps up.

Combine all ingredients in frying pan and mix over low heat. Sprinkle remaining salt over mix. Cook for 3-5 minutes, remove from heat, and plate.