Slice the onion and mini tomato. Cut the root off the shimeji mushrooms and separate them. Dice the chicken into bite-sized pieces.

Heat salad oil in a frying pan over medium heat. Add the onion and sauté until softened.

Add the chicken and shimeji mushrooms to the pan. Cook until fully done.

Add water and curry flakes to the pan. Stir until the curry flakes dissolve.

Add the cooked rice to the pan. Mix well and cook until the liquid evaporates. Season with salt and pepper.

Transfer the curry rice to a heatproof dish. Spread white sauce on top, then layer with sliced mini tomato, pizza cheese, and grated cheese.