Ingredients
2
2 servings
- •1 cup uncooked short-grain white rice
- •2 cups water
- •1 cup chicken stock
- •¼ cup soy sauce
- •2 tablespoons brown sugar
- •½ onion, thinly sliced
- •½ cup shiitake mushrooms, thinly sliced
- •1 skinless, boneless chicken breast half - cut into strips
- •4 green onions, cut into 1-inch pieces
- •2 eggs, beaten
- •6 snow peas, thinly sliced
Instructions
- Bring the rice and water to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Bring the chicken stock to a boil in a small saucepan. Stir in the soy sauce and brown sugar until the sugar has dissolved. Reduce heat to low; keep warm.
- Heat several tablespoons of the chicken sauce in a skillet over medium heat. Cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes. Add the chicken, green onions, and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the center, about 5 minutes more. Spread the chicken mixture evenly over the skillet; pour the beaten egg overtop. Reduce heat to medium-low and sprinkle with the snow peas. Cook and stir until the egg has firmed and is no longer runny, about 3 minutes.
- Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.
Nutritional Facts
Per 2 servings
- Calories: 619
- Carbohydrate: 106g
- Fat: 7g
- Fiber: 6g
- Protein: 31g
- Sugar: 19g
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