How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Low-Fat Japanese Chicken-Scallion Rice Bowl?

You need 9 ingredients. The key ingredients include: 1 ½ cups instant brown rice, 1 cup reduced-sodium chicken broth, 1 ½ tablespoons sugar, 2 tablespoons reduced sodium soy sauce, and more.

Is Low-Fat Japanese Chicken-Scallion Rice Bowl suitable as meat & poultry?

Yes, Low-Fat Japanese Chicken-Scallion Rice Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Low-Fat Japanese Chicken-Scallion Rice Bowl?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Japanese Chicken-Scallion Rice Bowl Recipe

Name: Low-Fat Japanese Chicken-Scallion Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups instant brown rice; 1 cup reduced-sodium chicken broth; 1 ½ tablespoons sugar; 2 tablespoons reduced sodium soy sauce; 1 tablespoon mirin; 2 large egg whites; 1 large egg; 8 ounces boneless skinless chicken breasts, cut into half inch pieces; 6 scallions, trimmed and thinly sliced

Try this homemade Low-Fat Japanese Chicken-Scallion Rice Bowl recipe the whole family will love. Made with brown rice, chicken broth, sugar and soy sauc…

This Low-Fat Japanese Chicken-Scallion Rice Bowl relies on simple, everyday ingredients such as instant brown rice, reduced-sodium chicken broth, sugar and reduced sodium soy sauce. It comes together quickly and makes 4 servings, at about 575 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1 ½ cups instant brown rice
1 cup reduced-sodium chicken broth
1 ½ tablespoons sugar
2 tablespoons reduced sodium soy sauce
1 tablespoon mirin
2 large egg whites
1 large egg
8 ounces boneless skinless chicken breasts, cut into half inch pieces
6 scallions, trimmed and thinly sliced

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Quick Info

Servings
4 servings
Calories
575 kcal
Category
Meat & Poultry

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Low-Fat Japanese Chicken-Scallion Rice Bowl

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