Asian Chicken and Egg Rice Bowl


1 cup uncooked brown rice
1½ cups canned chicken broth (low-sodium, low fat variety)
1 tbsp. sugar
1 tbsp. lite soy sauce
1 skinless boneless chicken breast half (6 oz.), cut into ½” pieces
½ cup thinly sliced yellow onion
4 large shitake mushrooms, cut into strips, stems removed
1/3 cup diagonally sliced green onions with tops
3 eggs, lightly beaten


Cook rice according to package directions. Set aside (keep warm).

Heat chicken broth, sugar and soy sauce in large nonstick skillet over medium-high heat
to boiling. Add chicken, yellow onion and mushrooms; bring to a boil.
Reduce heat; simmer just until chicken is cooked through, about 2 – 3 minutes.
Add green onions.

Without stirring, slowly pour eggs over surface of broth, covering as much as possible.
Cook over low heat 1½ to 2 minutes. As outer edges of eggs begin to set, lift coked
portions to center of pan, keeping eggs in large soft curds as much as possible.
Continue cooking, stirring just as needed, until no visible liquid egg remains.

Ladle over warm rice in deep soup bowls.

If using dried mushrooms: To soften, pour 1 cup boiling water over mushrooms in bowl. Let
stand until softened, about 20 minutes. Drain well; remove and discard stems.


Makes 4 servings