Healthy Recipes Ingredients Meat & Poultry Chicken Japanese Chicken-Scallion Rice Bowl 4.3 (23) 22 Reviews Here's the quintessence of Japanese home cooking: an aromatic, protein-rich broth served over rice. Admittedly, Japanese cooking leans heavily on sugar--for a less traditional taste, you could reduce or even omit the sugar. By Victoria Abbott Riccardi Updated on September 20, 2023 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Rate PRINT Share Cook Time: 15 mins Additional Time: 5 mins Total Time: 20 mins Servings: 4 Yield: 4 servings, 1 1/2 cups each Nutrition Profile: Dairy-Free Low-Fat High-Protein Gluten-Free Low-Calorie Jump to Nutrition Facts Ingredients 1 ½ cups instant brown rice 1 cup reduced-sodium chicken broth 1 ½ tablespoons sugar 2 tablespoons reduced-sodium soy sauce 1 tablespoon mirin, (see Ingredient note) 2 large egg whites 1 large egg 8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces 6 scallions, trimmed and thinly sliced Directions Prepare instant brown rice according to package directions. Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low. 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. Sprinkle scallions on top. 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.) Divide the rice among 4 deep soup bowls and top with the chicken mixture. Tips Ingredient Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin. People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors. Originally appeared: EatingWell Magazine, April/May 2005 Rate It Print Nutrition Facts (per serving) 257 Calories 4g Fat 34g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 1/2 cups Calories 257 % Daily Value * Total Carbohydrate 34g 12% Dietary Fiber 2g 8% Total Sugars 7g Protein 20g 39% Total Fat 4g 5% Saturated Fat 1g 4% Cholesterol 78mg 26% Vitamin A 300IU 6% Vitamin C 5mg 5% Folate 24mcg 6% Sodium 489mg 21% Calcium 32mg 2% Iron 2mg 8% Magnesium 67mg 16% Potassium 296mg 6% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved