Butter Soy Sauce Pilaf with Roast Chicken and Shime

Name: Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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.

932

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 540 ml White rice, 2 tablespons Salted butter, 1/2 Onions (finely chopped), 1/2 Carrot (diced), and more.

Yes, Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions