Japanese Chicken-Scallion Rice Bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Bags Boil-in-Bag Brown Rice (makes 1 cup per bag)1 Cup Chicken Broth2 Packets Sweetener/Sugar Substitute (Splenda or Nectresse, for instance. If you prefer to use real sugar, use 1 1/2 tablespoons, and be sure to add it to your calorie counter, for it is not included in this recipe. If you prefer a less sweet taste, omit this ingredient altogether.)2 Tablespoons Soy Sauce1 Tablespoon Mirin (Japanese rice cooking wine)2 Medium Eggs8 Ounces Boneless, Skinless Chicken Breast, cut in 1/2-inch cubes/pieces6 Scallions, Medium Length, trimmed and thinly sliced
1. Prepare rice according to package directions.
2. Pour chicken broth into a medium-sized saucepan, along with sweetener, soy sauce, and mirin. Bring to a boil, then reduce heat to medium-low.
3. Stir eggs in a small bowl, gently, till just mixed. Do not whip or scramble too much. Add the chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Sprinkle scallions on top. When the eggs begin to firm in the broth, after about three minutes, stir gently with a chopstick or a knife. Allow to simmer an additional 2 to 3 minutes.
4. Divide the rice into four portions in deep bowls and top with chicken broth mixture.
Serving Size: Makes 4 Servings (about 1 1/2 cups each)
Number of Servings: 4
Recipe submitted by SparkPeople user AUTIEJ.
2. Pour chicken broth into a medium-sized saucepan, along with sweetener, soy sauce, and mirin. Bring to a boil, then reduce heat to medium-low.
3. Stir eggs in a small bowl, gently, till just mixed. Do not whip or scramble too much. Add the chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Sprinkle scallions on top. When the eggs begin to firm in the broth, after about three minutes, stir gently with a chopstick or a knife. Allow to simmer an additional 2 to 3 minutes.
4. Divide the rice into four portions in deep bowls and top with chicken broth mixture.
Serving Size: Makes 4 Servings (about 1 1/2 cups each)
Number of Servings: 4
Recipe submitted by SparkPeople user AUTIEJ.
Nutritional Info Amount Per Serving
- Calories: 265.2
- Total Fat: 3.8 g
- Cholesterol: 121.0 mg
- Sodium: 819.6 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 2.6 g
- Protein: 22.4 g
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