Japanese Chicken-Scallion Rice Bowl

3.9 (252)
Japanese Chicken-Scallion Rice Bowl

Here's the quintessence of Japanese home cooking: an aromatic, protein-rich broth served over rice. Admittedly, Japanese cooking leans heavily on sugar - for a less traditional taste, you could reduce or even omit the sugar.

Yield: 4 servings, 1 1/2 cups each
Active Time: 15
Total Time: 20

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

  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. 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.

Tips & Notes

  • Ingredient Note: 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.

Nutrition

Nutrition Per Serving

calories 262
fat 3 g (1 g sat, 1 g mono)
cholesterol 87 mg
carbohydrates 47 g
protein 22 g
fiber 3 g
sodium 387 mg
potassium 370 mg

Nutrition Bonus

Carbohydrate Serving 3

Exchanges 2 1/2 starch, 1/2 vegetable, 2 1/2 very lean meat

From EatingWell April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006)