Egg and Chicken Rice Bowl

Ingredients
This flavorful bowl serves up a satisfying meal with soft scrambled eggs, chicken,
vegetables and rice. The unique method of cooking the eggs in the broth helps to create a
light fluffy texture that is a perfect match to the tender and flavorful chicken. This will
quickly become a new weeknight favorite.

• 1 cup (250 mL) short-grain rice
• 1 cup (250 mL) water
• 2 cups (500 mL) chopped bok choy
• 1 small sweet red pepper, diced
• 12 oz (375 g) boneless, skinless chicken (thighs or breast), chopped (about 4)
• 2 tbsp (30 mL) rice vinegar
• 2 tbsp (30 mL) soy sauce
• 2 tsp (10 mL) granulated sugar
• 1 cup (250 mL) chicken or vegetable broth
• 1 shallot, thinly sliced
• 2 green onions, chopped
• 4 large eggs
• Sesame seeds or togarashi (optional)

Preparation
In a saucepan, stir together rice and water. Bring to a boil; stir rice well, cover and reduce
heat to medium-low. Simmer gently for about 20 minutes or until rice is tender. Stir in
bok choy and red pepper; cover and set aside to keep warm.
Meanwhile, in a bowl stir together chicken with rice vinegar, soy sauce and sugar to coat
well; set aside.

In a large skillet, bring broth and shallot to a gentle simmer. Cook onion for about 2
minutes to soften. Stir in chicken mixture and cook, stirring often for about 7 minutes or
until no longer pink inside.

In a bowl, whisk eggs and green onions together. Slowly pour egg mixture into skillet
with chicken and swirl the pan or use a spatula to make sure eggs are throughout. Stir
gently and cook for about 2 minutes or until eggs form large curds, are set and fluffy.

Divide rice mixture among bowls and divide egg mixture over top. Sprinkle with sesame
seeds, if desired to serve.