Preparation Time:
30 min
Difficulty:
Novice
Ingredients:
·
150g
of jasmine rice
·
200g
of chicken breast
·
1
tablespoon of soy sauce
·
1
tablespoon of mirin
·
1
teaspoon of sesame oil
·
50g
of sliced mushrooms
·
50g
of spinach
·
1
egg
·
1
green onion (chopped)
·
Salt
and pepper to taste
Kitchen Tools Needed:
·
rice
cooker
·
frying
pan
·
spatula
·
serving
bowl
Instructions:
·
Rinse
the jasmine rice under cold water until the water runs clear, then cook it in
the rice cooker according to the manufacturer's instructions.
·
While
the rice is cooking, heat a frying pan over medium heat and add sesame oil.
·
Season
the chicken breast with salt and pepper, then add it to the pan. Cook until
golden brown and cooked through, about 5-7 minutes on each side.
·
Once
cooked, remove the chicken from the pan and let it rest for a few minutes
before slicing it into thin strips.
·
In
the same pan, add sliced mushrooms and sauté until soft. Add spinach and stir
until wilted.
·
In
a small bowl, whisk the egg. Pour the egg into the pan and scramble it until
fully cooked.
·
Once
the rice is ready, fluff it with a fork and place it in a serving bowl. Top
with sliced chicken, sautéed mushrooms, spinach, and scrambled egg. Drizzle
with soy sauce and mirin.
·
Garnish
with chopped green onion and serve immediately.
Macros:
·
Total
Calories: 516kcal
·
Carbs: 70g
·
Proteins: 40g
·
Fats: 16g