1 cup uncooked medium grain rice
1-1/2 cups ready-to-serve chicken broth
1 tablespoon sugar
1 tablespoon soy sauce
1 skinless boneless chicken breast half (6 oz) cut into 1/2-inch pieces
1/2 cup thinly sliced yellow onion
2 large dried shiitake mushrooms, softened, cut into strips
1/3 cup diagonally sliced green onions with tops
3 eggs, lightly beaten

Cook rice according to package directions. Set aside. Heat chicken broth, sugar and soy sauce in large nonstick skillet over medium-high heat to boiling. Add chicken, yellow onion and mushrooms; bring to a boil. Reduce heat; simmer just until chicken is cooked through, about 2 to 3 minutes. Add green onions. Without stirring, slowly Pour eggs over surface of broth, covering as much as possible. Cook over low heat 1-1/2 to 2 minutes. As outer edges of eggs begin to set, lift cooked portions to center of pan, keeping eggs in large soft curds as much as possible. Continue cooking, stirring just as needed, until no visible liquid egg remains. Ladle over rice in deep soup bowls.

To soften dried mushrooms: Pour 1 cup boiling water over mushrooms in bowl. Let stand until softened, about 20 minutes. Drain well; remove and discard stems.

Nutrition information per serving (1/4 of recipe):
218 calories; 6 g total fat; 197 mg cholesterol; 676 mg sodium; 20 g carbohydrate; 20 g protein.

Recipe source: American Egg Board