Master Chef

I am currently following some recipes that are 500 calorie or less and simple. These recipes are so easy and simple to make this one takes 20mins and is tasty, filling and good for you. We had this one for dinner tonight and it came out just like the picture, I was so excited. I added chili flakes to give it some kick as I like hot.
You have to try this.
With the Broth you have to play with the taste that suits you.. its easy to adapt this recipe have fun.

Japanese Chicken-Scallion Rice Bowl

Ingredients
Instant brown rice
2 cans of reduced-sodium chicken broth
1 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
1 tablespoon mirin, (see Ingredient note)
3 large egg whites
2 large egg
8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
6 scallions/spring onions, trimmed and thinly sliced


Preparation
Prepare instant brown rice according to package directions.
Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.
Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Sprinkle scallions on top. When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (The chicken will be cooked by now.) Divide the rice among 4 deep soup bowls and top with the chicken mixture.


Ingredient Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.