Japanese Chicken Rice Bowl

Contributed By: mmart
Eating Well

Quick and easy to make with lots of flavor

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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Rice, Pasta & Bread
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Low Fat
Meal Type: Entree

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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 Ingredient note)
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

Preparation

Directions

Prepare instant brown rice according to package directions.

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.

Ingredient noteMirin 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