Japanese Chicken Mushroom and Scallion Rice Bowl

READY IN: 20mins
Recipe by katie in the UP

The original recipe came from eatingwell.com but with all the additions I made, it's now MY rice bowl :)

Top Review by jennkei

I omitted the water chestnuts because the ones we bought were in a sad condition, but aside from that, this was pretty nice, and quite easy to make too! It was a bit too soupy, but that might have been my fault. XD

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a