
Ingredients
- 6 cups baby spinach leaves (about 6 oz) rinsed, drained
- 1/2 pound boned skinned chicken breast rinsed and cut into ΒΌ" strips
- 6 cups cooked rice
- 5 large eggs (yolks and whites separated)
- 1 cup fat-skimmed chicken broth
- 2 tablespoons minced fresh ginger
- 1 onion - (6 oz) peeled, and
- 1/4 cup diced Roma tomato
- 1 cup salad oil
- 2 tablespoons Soy sauce
- 4 tablespoons sugar
Ready In 45 Minutes
Servings: 4
Cooking Instructions
Step 1
- In a deep 10-inch or 12-inch frying pan over high heat, stir oil, onion, and ginger until onion is lightly browned, about 2 minutes.
-
INGREDIENTS:
-
EQUIPMENT:
- Length: 2 minutes
Step 2
- Add broth, soy sauce, and sugar.
-
INGREDIENTS:
Step 3
- Add chicken to pan. Bring to a boil.
-
INGREDIENTS:
-
EQUIPMENT:
Step 4
- Add spinach, cover, and cook until wilted, about 1 minute. Meanwhile, in a small bowl, beat eggs to blend.Reduce heat to low, evenly distribute mixture in pan, and pour in eggs. With a spatula, push vegetables aside slightly so egg mixture can flow down through sauce. Cover and cook just until eggs are softly set, 2 to 2 1/2 minutes.Meanwhile, spoon rice into bowls. Top equally with egg-spinach mixture, including juices.
-
INGREDIENTS:
-
EQUIPMENT:
- Length: 3 minutes
Step 5
- Sprinkle with tomato.
-
INGREDIENTS: