Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. Add mushrooms to simmering broth. | 4. 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. Spr 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.). | 5. Add water chestnuts and heat. | 6. Divide rice into 4 bowls. | 7. Ladle chicken mixture into bowls. | 8. Sprinkle with scallions and chili peppers. | 9. We prefer our scallions raw, if you like them cooked -- add at the same time as the water chestnuts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	1 1/2	cups		1018.425	211.5938	20.9235	8.88
chicken broth	2	cups	reduced sodium	-	-	-	-
sugar substitute	1 1/2	1/2		7.8075	1.9073	0.0463	0.0
soy sauce	4	tablespoons	reduced sodium	33.92	3.1552	5.2096	0.3648
mirin	2	tablespoons		-	-	-	-
egg white	2			34.32	0.4818	7.194	0.1122
egg	1			71.5	0.36	6.28	4.755
chicken breast	8	ounces	boneless skinless cut	390.089	0.0	47.287	20.9786
scallion	6		trimmed sliced	192.0	44.04	10.98	1.14
water chestnut	1/4	cup	chopped	-	-	-	-
mushroom	1	cup	assorted sliced	-	-	-	-
red chili pepper	1	teaspoon	chopped	1.25	0.2753	0.0584	0.0138

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.