The Recipe: A Trip To The Orient
Today we venture in to the Orient with one of my favorite dishes, Japanese Chicken-and-Egg Rice Bowl. Easy and very light, it is the ideal snack, lunch or even salad to serve when you want to impress.
This fantastic recipe is courtesy from www.spoonful.com/ where you can find many more just like it.
What you’ll need
2 cups white rice
1 tablespoon vegetable oil
4 chopped scallions
1 cup chicken broth
1/2 cup shredded carrots
2 cups baby spinach
2 tablespoons sugar
1/4 cup soy sauce
4 chicken cutlets, cut into strips
5 large beaten eggs
How to make it
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Cook the rice (for a total of 4 cups of cooked rice).
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Meanwhile, in a large skillet, heat the vegetable oil over medium-high heat. Add the chopped scallions and sauté for 2 to 3 minutes. Stir in the chicken broth, and simmer for 2 minutes. Add the shredded carrots and baby spinach and stir until the spinach has completely wilted.
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Stir in the sugar and soy sauce. Add the chicken and simmer for 3 more minutes.
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Pour the 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.
WE SAID THIS: Enjoy My Take On Healthy Food With A Twist 😉
