Japanese Chicken Mushroom and Scallion Rice Bowl

Ingredients

• 1 1/2 cups instant brown rice
• 2 cups reduced-sodium chicken broth
• 1 1/2 tablespoons sugar substitute
• 4 tablespoons reduced sodium soy sauce
• 2 tablespoons mirin
• 2 large egg whites
• 1 large egg
• 8 ounces chicken breasts, boneless and skinless, cut into 1/2-inch pieces
• 6 scallions, trimmed and thinly sliced
• 1/4 cup water chestnut, chopped
• 1 cup assorted mushroom, sliced thinly
• 1 teaspoon chopped red chili pepper

Directions

1. 1

   Prepare instant brown rice according to package directions.

2. 2

   Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.

3. 3

   Add mushrooms to simmering broth.

4. 4

   Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Spr When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (The chicken will be cooked by now.).

5. 5

   Add water chestnuts and heat.

6. 6

   Divide rice into 4 bowls.

7. 7

   Ladle chicken mixture into bowls.

8. 8

   Sprinkle with scallions and chili peppers.

9. 9

   We prefer our scallions raw, if you like them cooked -- add at the same time as the water chestnuts.