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Ingredientes
- 2 tsp salad oil
- 1 x onion - (6 ounce) peeled, and thinly sliced
- 2 Tbsp. chopped fresh ginger
- 1 c. fat-skimmed chicken broth
- 1/4 c. soy sauce
- 4 tsp sugar
- 1/2 lb boned skinned chicken breast rinsed, and cut into 1/4" strips
- 6 c. baby spinach leaves - (abt 6 ounce) rinsed, liquid removed
- 3 lrg Large eggs
- 6 c. Warm Cooked Rice (see recipe)
- 1/4 c. diced Roma tomato
Direcciones
- In a deep 10- to 12-inch frying pan over high heat, stir oil, onion, and ginger till onion is lightly browned, about 2 min.
- Add in broth, soy sauce, and sugar. Add in chicken to pan. Bring to a boil.
- Add in spinach, cover, and cook till wilted, about 1 minute. Meanwhile, in a small bowl, beat Large eggs to blend.
- Reduce heat to low, proportionately distribute mix in pan, and pour in Large eggs. With a spatula, push vegetables aside slightly so egg mix can flow down through sauce. Cover and cook just till Large eggs are softly set, 2 to 2 1/2 min.
- Meanwhile, spoon rice into bowls. Top equally with egg-spinach mix, including juices. Sprinkle with tomato.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 401g | |
| Recipe makes 4 servings | |
| Calories 467 | |
| Calories from Fat 64 | 14% |
| Total Fat 7.24g | 9% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.01g | |
| Cholesterol 178mg | 59% |
| Sodium 1004mg | 42% |
| Potassium 510mg | 15% |
| Total Carbs 76.78g | 20% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.33g | 4% |
| Protein 21.86g | 35% |
