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Japanese Chicken-and-Egg Rice Bowl
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Main Ingredient
chicken, rice
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Category: Poultry
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Cuisine: Japanese
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Prep Time: 20 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Feb 17, 2012
Number of Servings:
Ingredients:
- 2 cups - White Rice
- 1 tablespoons - Vegetable Oil
- 4 whole - Scallions
- 1 cups - Chicken Broth
- 1/2 cups - Carrots
- 2 cups - Baby Spinach
- 2 tablespoons - Sugar
- 1/4 cups - Soy Sauce
- 4 whole - Chicken Cutlets
- 5 whole - Eggs
Directions:
Cook the rice (makes 4 cups of cooked rice). Meanwhile, in a large skillet, heat vegetable oil over medium-high heat. Add scallions and saute for 2-3 minutes. Stir in chicken broth, and simmer for 2 minutes. Add carrots and spinach and stir until the spinach has completely wilted. Stir in sugar and soy sauce. Add chicken (cut into strips) and simmer for 3 more minutes. Pour beaten eggs over the chicken mixture and simmer until the eggs are cooked through, stirring occasionally, 8 to 10 minutes. Serve the mixture over the cooked rice.
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