Japanese Chicken-and-Egg Rice Bowl

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Japanese Chicken-and-Egg Rice Bowl
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Serves 4
Hands-on time: 30 minutes
Total time: 30 minutes

This flavor-packed meal is a cinch to make when you use Crunchy Baked Chicken Cutlets that you've already prepared.

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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

  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.

    Nutritional Information
    Per serving (1 cutlet, 1-1/3 cups of mixture): Calories 639 ● Total Fat
    19 g (29% DV) ● Saturated Fat 4 g (19% DV) ● Cholesterol 334 mg (111% DV) ● Sodium 1682 mg (70% DV) ● Total Carbohydrate 70 g (23% DV) ● Fiber 2 g (8% DV) ● Sugars 9 g ● Protein 42 g (85% DV) ● Vitamin A (65% DV) ● Iron (28% DV)

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