Low-fat Japanese Chicken-scallion Rice Bowl

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

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
• 2 large egg whites
• 1 large egg
• 8 ounces boneless skinless chicken breasts, cut into half inch pieces
• 6 scallions, trimmed and thinly sliced

Recipe

• 1 prepare rice according to the package directions.
• 2 pour broth into a heavy medium saucepan, along with the sugar, soy sauce and mirin. (an equal portion of sherry or wine and a pinch of sugar may be substituted) bring to a boil; reduce heat to medium-low.
• 3 stir egg whites and whole egg in 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 chicken mixture.