This Japanese inspired dish is healthy, aromatic and rich in protein.  Although Japanese cooking uses a lot of sugar, you can reduce or omit the sugar for a less traditional flavor.

Ingredients:

1 1/2 cups instant brown rice, 1 cup reduced-sodium chicken broth, 1 1/2 tablespoons sugar, 2 tablespoons reduced-sodium soy sauce, 1 tablespoon mirin, 2 large egg whites, 1 large egg, 8 ounces boneless and skinless chicken breasts (cut into 1/2-inch pieces), 6 scallions (trimmed and thinly sliced)

Preparation:

1. Cook brown rice according to package directions.

2. Combine chicken broth, sugar, soy sauce and mirin in a sauce pan and bring to a boil.  Reduce to medium-low heat after the mixture boils.

3. Combine egg whites and one whole egg in a small bowl.

4. Add the chicken into the simmering broth then gently pour the egg mixture and scallions (Do not stir the mixture).

5. After 3 minutes, stir the mixture after the eggs start to firm up.

6. Assemble the dish by placing the cooked brown rice in bowls and top with the chicken mixture.