Japanese Chicken Donburi

Ingredients

• 6 oz baby spinach leaves rinsed drained
• 6 cups rice hot cooked
• 3 large eggs 
• 1 cup fat-skimmed chicken broth 
• 2 tablespoons ginger fresh minced
• 6 oz onion peeled thinly sliced
• 2 teaspoons salad oil 
• 0.3 cup soya sauce 
• 4 teaspoons sugar 
• 0.5 pound boned rinsed cut into 1/4

Equipment

• bowl
• frying pan
• spatula

Directions

1. In a deep 10- to 12-inch frying pan over high heat, stir oil, onion, and ginger until onion is lightly browned, about 2 minutes.
2. Add broth, soy sauce, and sugar.
3. Add chicken strips to pan. Bring to a boil.
4. Add spinach, cover, and cook until wilted, about 1 minute. Meanwhile, in a small bowl, beat eggs to blend.
5. Reduce heat to low, evenly distribute mixture in pan, and pour in eggs. With a spatula, push vegetables aside slightly so egg mixture can flow down through sauce. Cover and cook just until eggs are softly set, 2 to 2 1/2 minutes.
6. Meanwhile, spoon rice into bowls. Top equally with egg-spinach mixture, including juices.
7. Sprinkle with tomato.