Japanese Chicken Mushroom and Scallion Rice Bowl

katie in the UP's Note:

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

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 ½ cups instant brown rice
• 2 cups reduced-sodium chicken broth
• 1 ½ 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
• ¼ 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.

Reviews

[Chef #691233]

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