Family Fun Chicken and Egg Rice Bowl

We made this recipe when it was originally featured in the Family Fun Magazine!  The kids absolutely loved it!!

I was really easy to make and satisfied the craving we had for 'Take Out'!!

I copied the actual recipe from the Family Fun website they have an excellent article on food from around the world!!

Check it out and try something new!!

http://familyfun.go.com/recipes/japanese-chicken-and-egg-rice-bowl-920817/

 Serves 4

Hands-on time: 30 minutes
Total time: 30 minutes

This flavor-packed meal is a cinch to make when you use Crunchy Baked Chicken Cutlets that you've already prepared.

Ingredients

• 2 cups white rice
• 1 tablespoon vegetable oil
• 4 chopped scallions
• 1 cup chicken broth
• 1/2 cup shredded carrots

• 2 cups baby spinach
• 2 tablespoons sugar
• 1/4 cup soy sauce
• 4 chicken cutlets, cut into strips
• 5 large beaten eggs

Instructions

1. Cook the rice (for a total of 4 cups of cooked rice).
2. Meanwhile, in a large skillet, heat the vegetable oil over medium-high heat. Add the chopped scallions and sauté for 2 to 3 minutes. Stir in the chicken broth, and simmer for 2 minutes. Add the shredded carrots and baby spinach and stir until the spinach has completely wilted.
3. Stir in the sugar and soy sauce. Add the chicken and simmer for 3 more minutes.
4. Pour the eggs over the chicken mixture and simmer until the eggs are cooked through, stirring occasionally, 8 to 10 minutes. Serve the mixture over the cooked rice.
   
   Nutritional Information
   Per serving (1 cutlet, 1-1/3 cups of mixture): Calories 639 ● Total Fat
   19 g (29% DV) ● Saturated Fat 4 g (19% DV) ● Cholesterol 334 mg (111% DV) ● Sodium 1682 mg (70% DV) ● Total Carbohydrate 70 g (23% DV) ● Fiber 2 g (8% DV) ● Sugars 9 g ● Protein 42 g (85% DV) ● Vitamin A (65% DV) ● Iron (28% DV)