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Japanese Chicken Mushroom and Scallion Rice Bowl

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“The original recipe came from eatingwell.com but with all the additions I made, it's now MY rice bowl :)”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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