Japanese Chicken-Scallion Rice Bowl

Name: Japanese Chicken-Scallion Rice Bowl Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 1/2 cups instant brown rice; 1 cup reduced-sodium chicken broth; 1 1/2 tablespoons sugar; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon mirin (see tips!); 2 large egg whites; 1 large egg; 8 ounces boneless skinless chicken breasts cut into 1/2-inch pieces; 6 scallions trimmed and thinly sliced

Minutes to Cook: 20

Number of Servings: 4

Ingredients

1 1/2 cups instant brown rice1 cup reduced-sodium chicken broth1 1/2 tablespoons sugar2 tablespoons reduced-sodium soy sauce1 tablespoon mirin (see tips!)2 large egg whites1 large egg8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces6 scallions, trimmed and thinly sliced

Directions

Prepare brown rice according to package directions. (Using instant makes this easier!)

Pour broth into a heavy medium saucepan, along with 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 the 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. (The chicken will be cooked by now.) Divide the rice among 4 deep soup bowls and top with the chicken mixture.

Serving Size: Makes 4 1.5 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user LADYPIXEL.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving