Rating: 4 stars
19 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

Whisk constantly as you add the egg mixture to the hot soup so that the egg thickens but doesn't scramble.

Recipe by Cooking Light January 2012


Credit: Sang An; Styling: Philippa Brathwaite

Recipe Summary

21 mins
37 mins
Serves 4 (serving size: about 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 2 minutes. Add Chicken Stock; bring to a boil. Stir in rice; reduce heat, and simmer 16 minutes. Combine juice, cornstarch, salt, pepper, and egg in a small bowl, stirring with a whisk. Slowly pour egg into broth mixture, stirring constantly with a whisk. Add chicken to broth mixture; cook until mixture thickens and rice is done (about 3 minutes). Top with parsley and basil.


Nutrition Facts

269 calories; fat 7g; saturated fat 1.5g; mono fat 3.5g; poly fat 1.1g; protein 25.4g; carbohydrates 25.7g; fiber 1.1g; cholesterol 116mg; iron 2.1mg; sodium 541mg; calcium 54mg.