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Japanese Chicken-Scallion Rice Bowl

WebMD Recipe from

Japanese Chicken-Scallion Rice Bowl

Here's the quintessence of Japanese home cooking: an aromatic, protein-rich broth served over rice. Admittedly, Japanese cooking leans heavily on sugar - for a less traditional taste, you could reduce or even omit the sugar.

This Recipe Is:
  • 1 1/2   cups
    instant brown rice
  • 1   cup
    reduced-sodium chicken broth
  • 1 1/2   tablespoons
  • 2   tablespoons
    reduced-sodium soy sauce
  • 1   tablespoon
  • 2   large
    egg whites
  • 1   large
  • 8   ounces
    boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 6  
    scallions, trimmed and thinly sliced
  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. 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. Sprinkle scallions on top. 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.) Divide the rice among 4 deep soup bowls and top with the chicken mixture.
Nutritional Information

Makes: 4 servings
Serving Size: 1 1/2 cups
  • Calories256
  • Fat4 g
    • Saturated fat1 g
  • Cholesterol84 mg
  • Carbohydrates34 g
    • Dietary fiber2 g
  • Protein19 g
  • Sodium489 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.

Reviewed July 16, 2012

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