Japanese Chicken-and-Egg Rice Bowl

Japanese Chicken-and-Egg Rice Bowl

Serves 4
Hands-on time: 30 minutes
Total time: 30 minutes

This flavor-packed meal is a cinch to make when you use Crunch Baked Chicken Cutlets from this web site that you’ve already prepared.

Ingredients:
  • 1 tablespoon vegetable oil
  • 2 cups white rice
  • 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
Instructions:
  1. Cook the rice (for a total of 4 cups of cooked rice).
  2. 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.
  3. Stir in the sugar and soy sauce. Add the chicken and simmer for 3 more minutes.
  4. 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.

 

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