Japanese Chicken-Scallion Rice Bowl

Japanese Chicken-Scallion Rice Bowl

51 Reviews
From: EatingWell Magazine April/May 2005

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 1/2 cups instant brown rice
  • 1 cup reduced-sodium chicken broth
  • 1 1/2 tablespoons 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


  • Active

  • Ready In

  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.
  • Ingredient Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 1 1/2 cups
  • Per serving: 257 calories; 4 g fat(1 g sat); 2 g fiber; 34 g carbohydrates; 19 g protein; 24 mcg folate; 78 mg cholesterol; 7 g sugars; 300 IU vitamin A; 4 mg vitamin C; 32 mg calcium; 1 mg iron; 489 mg sodium; 296 mg potassium
  • Nutrition Bonus: Magnesium (17% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 1/2 starch, 1/2 vegetable, 2 1/2 lean meat

Reviews 51

October 15, 2016
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By: arobert312
I reduced the sugar and added sliced mushrooms (because I have a love affair with mushrooms) and it turned out wonderful! Not at all like the picture though! Also, I see a lot of people are saying that it does not feed 4... which is somewhat true. It will not feed 4 adult males. However, my daughter and I had a serving (she is four) and my husband had two and it was just enough for us! I thought it was wonderful because, yes, I was a tad hungry but it is only 257 calories! My husband needs more than that (hence his double portion) but my four year old and I do not.
March 11, 2015
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By: EatingWell User
I make this regularly. It's quick and easy. More importantly it's ridiculously easy. Like others I cut the sugar in half at least.
September 20, 2014
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Too Sweet for my Buds Next time I will try cutting the sugar in half (something I do at Starbucks and restaurants that sell sweet tea, as well). Pros: filling Cons: too sweet
May 28, 2014
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By: EatingWell User
Quick, Easy, and Delicious Made the recipe as called for, I had to use white wine instead since I was unable to find the one ingredient. It was a very simple, easy, and fast recipe to assemble and it taste great. I will be keeping this recipe for future use. Do keep in mind there is not as much liquid with the final outcome as the picture for the recipe shows, it's not soup like it is really just enough for everything to get coated in it and maybe a spoonful extra- it's a rice bowl after all. Pros: Quick, Easy, Taste Great Cons: Says serves 4 but really only 2
October 23, 2013
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By: EatingWell User
Excellent and SO simple to make. This does modestly serve four, but you can always double it for larger portions or to serve more people. I've made this many times, its one of my go to recipes and I highly recommend it:)
August 13, 2013
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By: EatingWell User
It's called a bowl of mother and child In Japan,we stir fry sliced onions (not the scallion) and chicken (not the breast,thighs are the best) first and put the ingredient in the broth. Sprinkle the scallion on top at the end. The picture looks having too much liquid that will make the rice too soggy.. It called a bowl of mother (chicken) and child (eggs) :).
March 30, 2013
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By: kmvfree
Simple, Delicious I made exactly as described, using white wine (forgot sugar), and it was excellent. Next time I will try adding mushrooms. Pros: So easy, ingredients on hand
February 08, 2013
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By: EatingWell User
simple and delicious I've read a lot of the reviews and I think people are missing the point - this is not a soup, but a rice dish. I love tweaking recipes, too, but think the review should be on the original recipe, which I followed to a T. I measured it out and it only serves two, but that can easily be fixed. Pros: serves 2, not 4 Cons: affordable, easy, delicious
January 13, 2013
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By: EatingWell User
Use the recipe as a starting point! I agree with the other reviewers that the recipe does not call for enough broth/liquid. I used: 4 c chicken broth 3 tbsp soy sauce 3 tbsp rice wine vinegar (in place of mirin) NO sugar 3 whole eggs Also threw in some sliced mushrooms and spinach! Very delicious, I will definitely be making this again. Pros: Easy, hearty, delicious