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Japanese Chicken Rice Bowl  (Not yet rated)

A single dish meal of scallions, chicken and rice.

Cal: 407 Fat: 5g Carbs: 65g Protein: 23g Fiber: 3g
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Original recipe serves 4
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 12 scallions ; trimmed and sliced
  • 3 cups brown rice
  • 5 tablespoons sugar
  • 2 cups chicken broth
  • 2 egg(s)
  • 4 egg whites
  • 16 ounces chicken breast halves ; cut into bite sized pieces
  • 4 tablespoons soy sauce
  • 2 tablespoons rice wine
  • In My Kitchen

  • You will also need: saucepan


    Cook brown rice according to the package directions and set aside.

    Combine chicken broth, rice wine, sugar and soy sauce in a medium saucepan.  Heat to a boil, and then reduce heat to medium-low.

    Add chicken to the broth mixture.

    Combine egg and egg whites in a small bowl.  Slowly pour the egg mixture into the simmering broth, without stirring.

    Once the egg begins to firm (about 3 minutes), add scallions and stir.

    Once the chicken is cooked through, divide rice among four bowls and top with the chicken mixture.

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