🏷️ 分类: lunch
🌍 菜系: Japanese
⭐ 难度: 中等
⏱️ 用时: 45 min
🥘 食材清单
• baby spinach leaves6 oz
• boned skinned chicken breast0.5 pound
• rice6 cups
• eggs5 large
• fat-skimmed chicken broth1 cup
• ginger2 tablespoons
• onion6 oz
• roma tomato0.25 cup
• salad oil1 cup
• soy sauce2 tablespoons
• sugar4 tablespoons
👨🍳 制作步骤
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
2
Add broth, soy sauce, and sugar
3
Add chicken to pan
4
Bring to a boil
5
Add spinach, cover, and cook until wilted, about 1 minute
6
Meanwhile, in a small bowl, beat eggs to blend
7
Reduce heat to low, evenly distribute mixture in pan, and pour in eggs
8
With a spatula, push vegetables aside slightly so egg mixture can flow down through sauce
9
Cover and cook just until eggs are softly set, 2 to 2 1/2 minutes
10
Meanwhile, spoon rice into bowls
11
Top equally with egg-spinach mixture, including juices
12
Sprinkle with tomato
