Nutritional Info (Per serving): Calories: 262, Saturated Fat: 1g, Sodium: 387mg, Dietary Fiber: 3g, Total Fat: 3g, Carbs: 47g, Cholesterol: 87mg, Protein: 22g Carb Choices: 3 : Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 minsmore
Adapted from everydayhealth.com
cup(s) rice, brown, instant 1 cup(s) broth, reduced-sodium chicken 1½ tablespoon sugar, granulated 2 tablespoon soy sauce, reduced-sodium 1 tablespoon mirin (sweet rice wine) 2 large egg whit
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.