Miso Chicken with Brown Rice

Ingredients

• 1 cup carrots thinly sliced
• 2.5 cups brown rice cooked
• 5 large egg whites lightly beaten
• 1 tablespoon fish sauce 
• 1.5 tablespoons ginger fresh minced peeled
• 2 tablespoons parsley fresh chopped
• 2  garlic cloves minced
• 2 tablespoons green onions chopped
• 1 tablespoon soya sauce low-sodium
• 2 tablespoons miso (soybean paste)
• 1 cup onion finely chopped
• 3 ounces shiitake mushroom caps diced
• 16 ounce skinned 
• 1.5 cups pkt spinach chopped

Equipment

• bowl
• frying pan
• paper towels
• plastic wrap
• dutch oven

Directions

1. Combine first 3 ingredients in a small bowl. Rub miso mixture over both sides of chicken breast halves. Wrap each breast half securely in plastic wrap. Arrange the packets in steamer rack; place rack in a Dutch oven. Steam packets, covered, 20 minutes or until done.
2. Remove packets from steamer; let stand 5 minutes.
3. Remove chicken from packets, reserving liquid from packets. Dice chicken; set aside. Discard water in pan; wipe pan dry with a paper towel.
4. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.
5. Add egg whites, and cook 2 minutes or until done.
6. Remove egg whites from skillet; coarsely chop.
7. Add reserved cooking liquid, chicken, onion, carrot, and fish sauce to Dutch oven, and bring to a boil. Reduce heat to medium; cook 5 minutes or until liquid almost evaporates.
8. Add rice, mushrooms, parsley, green onions, and soy sauce; cook 3 minutes. Stir in egg whites and spinach.