Japanese Chicken-Scallion Rice Bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cups cooked rice1 cup chicken broth1 1/2 tablespoons of sugar 2 tablespoons reduced-sodium soy sauce1 tablespoon mirin2 large egg whites1 large egg8 oz chicken breast, cut into 1/2 inch pieces 6 scallions, trimmed and thinly sliced
Prepare rice according to directions
Pour broth into heavy medium saucepan and add sugar, soy sauce, and mirin. Bring to a boil; reduce heat to medium-low.
Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to simmering broth. Gently pour in the egg mixture, without stirring. Sprinkle scallions on top. When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. Divide the rice among 4 bowls and top with chicken mixture.
Serving Size: makes 4 bowls
Pour broth into heavy medium saucepan and add sugar, soy sauce, and mirin. Bring to a boil; reduce heat to medium-low.
Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to simmering broth. Gently pour in the egg mixture, without stirring. Sprinkle scallions on top. When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. Divide the rice among 4 bowls and top with chicken mixture.
Serving Size: makes 4 bowls
Nutritional Info Amount Per Serving
- Calories: 297.1
- Total Fat: 2.8 g
- Cholesterol: 77.9 mg
- Sodium: 476.7 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 2.6 g
- Protein: 23.2 g
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