54/365 no soup for you...

Scott was not a fan of tonight's dinner

so he had a big bowl of salad

but I (and the kids) really liked it

Japanese Chicken Rice Bowl

ingredients:

instant brown rice (2 cups) . water (2 cups) . olive oil (1 tsp) .reduced sodium chicken broth (2 cups) . white sugar (2 tbsp) . soya sauce (3 tbsp) . seasoned rice vinegar . egg whites (2) . egg (1) . package of skinless/boneless chicken breast stir fry meat ( approx. 3/4 pnd) . fresh white mushrooms ( 1 1/2 cups) chopped green onions (approx 6)

the how:

PREPARE rice/water as per directions on the package.

MEANWHILE, HEAT olive oil in a large frying pan,

ADD mushrooms and chicken, when mushrooms are brown and chicken cooked (5-7 minutes) remove from heat and set aside.

In large skillet, COMBINE chicken broth, sugar, soya sauce, rice vinegar and BRING to a BOIL.

REDUCE heat to low (allowing liquid to simmer)

in a small bowl lightly BEAT the egg and egg whites together until just mixed

GENTLY pour egg mixture into the simmering liquid. DO NOT STIR.

SPRINKLE green onions on top

when egg starts to firm up, GENTLY stir.

ADD chicken/mushrooms.

STIR together.

in LARGE bowls, add 1/2 cup brown rice to each bowl

add 1 CUP of soup mixture on top.

~ 262 calories, 4 grams fat, 50g Carbs, 22g Protein, 3 g Fiber

~ The original recipe calls for Mirin which can be found in the Japanese section but if I can't find Mango Chutney at my local stores I am certainly not going to find Mirin :) but seasoned rice vinegar is a good substitution.

~ as previously mentioned, Scott did not like anything about this meal, the rice, the sauce, the chicken etc... but the rest of us really enjoyed it.

~ it is very quick (15-20 minutes) and easy to make. I will make it again, maybe for lunch or something when Scott's not at home.

~ recipe adapted from my my new favourite website, Eating Well.