Japanese Chicken-Scallion Rice Bowl
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Japanese Chicken-Scallion Rice Bowl calories by ingredient
Number of Servings: 4
Ingredients
-
4 cups cooked rice
1 cup chicken broth
1 1/2 tablespoons of sugar
2 tablespoons reduced-sodium soy sauce
1 tablespoon mirin
2 large egg whites
1 large egg
8 oz chicken breast, cut into 1/2 inch pieces
6 scallions, trimmed and thinly sliced
Directions
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