Zen Brown Rice Bowl With Salmon And Greens

• 1 cup Rice
• 2 large egg whites
• 1 large egg
• 1 1/4 cups low-sodium chicken broth (use a bullion cube)
• 1/4 cup low sodium soy sauce
• 1 1/2 tablespoon sugar
• 1 tablespoon cooking wine
• 1 cup baby spinach leaves (a couple of handfuls)
• 8 ounces boneless, skinless salmon fillet, cut into bite-size chunks (or shrimp or monkfish which has taste and texture of lobster or any other kind of seafood)

1. Prepare rice
2. While rice cooks, place egg whites and whole egg in bowl and whisk until just blended
3. Combine chicken broth, soy sauce and wine in a saucepan and bring to a boil. Reduce heat to medium and stir in spinach, then salmon. Cook for 2 minutes.
4. Gently pour egg mixture over fish and spinach. Cook for three minutes until egg begins to become firm. Stir gently. (the salmon will have finished cooking in the hot broth)
5. Divide rice among 4 bowls (realistically 3) and top with spinach-salmon mixture.

rice, egg whites, egg, ubc, ubc, sugar, cooking wine, baby spinach leaves, salmon fillet

Taken from www.epicurious.com/recipes/member/views/zen-brown-rice-bowl-with-salmon-and-greens-1243951 (may not work)