Asian Chicken and Egg Rice Bowl
Recipe courtesy of The Incredible Edible Egg™.
1 1/2 cups dashi or ready-to-serve chicken broth
1 tablespoon granulated sugar
1 tablespoon soy sauce
1 (6-ounce) boneless skinless chicken breast, cut into 1/2-inch pieces
1/2 cup thinly sliced yellow onion
2 large dried shiitake mushrooms, softened*, cut into strips
1/3 cup diagonally sliced green onions
3 large eggs, lightly beaten
1 cup hot cooked medium grain rice
- Heat dashi, sugar and soy sauce in large nonstick skillet over medium-high heat to boiling.
- Add chicken, yellow onion and mushrooms; bring to a boil. Reduce heat; simmer just until chicken is cooked through, 2 to 3 minutes. Add green onions.
- Without stirring, slowly pour eggs over surface of broth, covering as much as possible. Cook over low heat 1 1/2 to 2 minutes. As outer edges of eggs begin to set, lift cooked portions to center of pan, keeping eggs in large soft curds as much as possible. Continue cooking, stirring just as needed, until no visible liquid egg remains.
- Place 1/4 cup hot cooked rice in 4 deep soup bowls, and ladle chicken and egg mixture over rice.
Makes 4 servings. (For larger appetites, increase recipe as needed.)
*To Soften Dried Mushrooms: Pour 1 cup boiling water over mushrooms in bowl. Let stand until softened, about 20 minutes. Drain well; remove and discard stems.
Nutritional Information Per Serving (1/4 of recipe): Calories: 218; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 197mg; Total Carbs: 20g; Fiber: 1g; Protein: 20g; Sodium: 676mg.
Recipe and photograph courtesy of The Incredible Edible Egg™.