November 19, 2010
4 servings, 1 1/2 cups each | Active Time: 15 minutes | Total Time: 20 minutes
1. Prepare instant brown rice according to package directions.
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. 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.
Per serving : 262 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 87 mg Cholesterol; 47 g Carbohydrates; 22 g Protein; 3 g Fiber; 387 mg Sodium; 370 mg Potassium
3 Carbohydrate Serving
Exchanges: 2 1/2 starch, 1/2 vegetable, 2 1/2 very lean meat
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.