Japanese Chicken Mushroom and Scallion Rice Bowl |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The original recipe came from but with all the additions I made, it's now MY rice bowl :) Ingredients:
1 1/2 cups instant brown rice |
2 cups reduced-sodium chicken broth |
1 1/2 tablespoons sugar substitute |
4 tablespoons reduced sodium soy sauce |
2 tablespoons mirin |
2 large egg whites |
1 large egg |
8 ounces chicken breasts, boneless and skinless, cut into 1/2-inch pieces |
6 scallions, trimmed and thinly sliced |
1/4 cup water chestnut, chopped |
1 cup assorted mushroom, sliced thinly |
1 teaspoon chopped red chili pepper |
Directions:
1. Prepare instant brown rice according to package directions.
2. Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.
3. Add mushrooms to simmering broth.
4. 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. Spr 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.).
5. Add water chestnuts and heat.
6. Divide rice into 4 bowls.
7. Ladle chicken mixture into bowls.
8. Sprinkle with scallions and chili peppers.
9. We prefer our scallions raw, if you like them cooked - add at the same time as the water chestnuts.
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