Japanese Chicken-Scallion Rice Bowl

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

Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.

For tracking purposes, I used low-sodium soy sauce and low-sodium chicken broth. You may need to adjust your nutritional info if you use regular.

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.