Japanese Chicken Mushroom and Scallion Rice Bowl Japanese cooking recipe

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1 1/2 cups instant brown rice
2 cups reduced-sodium chicken broth
1 1/2 tablespoons sugar substitute
4 tablespoons reduced sodium soy sauce
2 tablespoons mirin
2 large egg whites
1 large egg
8 ounces chicken breasts, boneless and skinless, cut into 1/2-inch pieces
6 scallions, trimmed and thinly sliced
1/4 cup water chestnut, chopped
1 cup assorted mushroom, sliced thinly
1 teaspoon chopped red chili pepper

1Prepare instant brown rice according to package directions.
2Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.
3Add mushrooms to simmering broth.
4Stir 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.).
5Add water chestnuts and heat.
6Divide rice into 4 bowls.
7Ladle chicken mixture into bowls.
8Sprinkle with scallions and chili peppers.
9We prefer our scallions raw, if you like them cooked — add at the same time as the water chestnuts.

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