Chicken and Egg on Rice
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 611 |
| pro | 31 g |
| total fat | 13 g |
| sat. fat | 3 g |
| carb | 87 g |
| fibre | 1 g |
| chol | 257 mg |
| sodium | 1.368 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 18% |
| vit A | 10% |
| vit C | 8% |
| folate | 20% |
-
2 cups (500 mL) medium-grain Japanese or Italian short-grain rice
Chicken and Egg:
12 oz (375 g) boneless skinless chicken thighs or breasts
1 tbsp (15 mL) vegetable oil
1 onion, thinly sliced
1-1/3 cups (325 mL) low-sodium chicken stock
1/4 cup (50 mL) soy sauce
2 tbsp (25 mL) mirin (Japanese sweet rice wine) or 1 tbsp (15 mL) each cider vinegar and corn syrup
1 tbsp (15 mL) granulated sugar
4 eggs, lightly beaten
2 green onions, thinly sliced
Preparation:
In large saucepan, bring 2-1/2 cups (625 mL) water to boil; add rice and return to boil. Cover and reduce heat to low; simmer until no liquid remains, 12 minutes. With fork, gently stir twice. Remove from heat; let stand, covered, for 10 minutes.
Chicken and Egg: Meanwhile, cut chicken into bite-size cubes. In nonstick skillet, heat oil over medium-high heat; sauté chicken and onion until browned, about 5 minutes.
In measuring cup, whisk stock, soy sauce, mirin and sugar; pour into skillet and bring to boil. Cover and simmer until thickened slightly and chicken is no longer pink inside, 5 minutes.
In thin stream, pour in eggs; sprinkle with half of the green onions. Cover and cook until egg is set, 2 minutes. Divide rice among 4 soup bowls. Top with egg mixture; sprinkle with remaining onions.
Source
Canadian Living Magazine: November 2004
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »