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Asian Chicken & Egg Rice Bowl
Courtesy of The incredible edible egg™
Servings: 4
Prep Time: 15 Min.
Cook Time: 20 Min.
What you need:
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+ 1-1/2 c. dashi or ready-to-serve chicken broth
+ 1 Tbsp. sugar
+ 1 Tbsp. soy sauce
+ 1 (6 oz.) boneless skinless chicken breast, cut into 1/2-in. pieces
+ 1/2 c. thinly sliced yellow onion
+ 2 large dried shiitake mushrooms, softened, cut into strips
+ 1/3 c. diagonally sliced green onions
+ 3 eggs, lightly beaten
+ 1 c. medium grain rice, cooked,hot
What to do:
1. Heat dashi, sugar and soy sauce in large nonstick skillet over medium-high heat to boiling.
2. Add chicken, yellow onion and mushrooms; bring to a boil. Reduce heat; simmer just until chicken is cooked through, 2 to 3 min. Add green onions.
3. Without stirring, slowly pour eggs over surface of broth, covering as much as possible. Cook over low heat 1-1/2 to 2 min. 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. Ladle over rice in deep soup bowls.

* Soften dried mushrooms: Pour 1 c. boiling water over mushrooms in bowl. Let stand until softened, about 20 min. Drain well; remove and discard stems.

"For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"
Nutritional information:
Calories: 218;   Total Fat: 6g;   Saturated Fat: 2g;   Cholesterol: 197mg;   Total Carbs: 20g;   Fiber: 1g;   Protein: 20g;   Sodium: 676mg;