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Japanese Chicken-Scallion Rice Bowl
Ingredients
- 1 1/2 cups brown rice
- 1 cup reduced-sodium chicken broth
- 1/2 tablespoon sugar
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon mirin, (see Ingredient note)
- 2 large egg whites
- 1 large egg
- 8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 6 scallions, trimmed and thinly sliced
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