Japanese Chicken-and-Egg Rice Bowl

Recipe #3: Japanese Chicken-and-Egg Rice Bowl

1 tbsp. vegetable oil
4 scallions, chopped
1 cup chicken broth
1/2 cup shredded carrots
2 cups baby spinach
2 tbsp. sugar
1/4 cup soy sauce
4 Crunchy Baked Chicken Cutlets, defrosted and cut into strips
5 eggs, beaten
4 cups cooked white rice

In a large skillet, heat vegetable oil over medium-high heat. Add scallions and saute for 2-3 minutes. Stir in chicken broth and simmer for 2 minutes. Add shredded carrot and baby spinach and stir until the spinach has completely wilted. Stir in sugar and soy sauce. Add chicken cutlet strips and simmer for 3 more minutes. Pour beaten eggs over the chicken mixture and simmer until the eggs are cooked through, stirring occasionally, 8-10 minutes. Serve the mixture over the cooked rice.