Three-coloured Rice Bowl

ingredients
White rice, cooked 150 g 5.3 oz
Chicken mince (ground chicken) 50 g 1.8 oz
[A] 1 tsp  [A] 1 tsp  sake (Japanese rice wine) 5 g 0.18 oz
[A] 1 tsp  [A] 1 tsp  white sugar 5 g 0.18 oz
[A] 1 tsp  [A] 1 tsp  soy sauce 5 g 0.18 oz
[B] 1 medium  [B] 1 medium  egg
[B] 1 tsp  [B] 1 tsp  white sugar 5 g 0.18 oz
[B] 1 pinch  [B] 1 pinch  salt
[C] 2-3 heads  [C] 2-3 heads  spinach 60 g 2.1 oz
[C] 2 tsp  [C] 2 tsp  soy sauce 10 g 0.35 oz
[C] 1 tbsp  [C] 1 tbsp  sesame seeds 9 g 0.32 oz

Method

1. Beat the egg and mix with the seasonings from [B].

2. Heat a frying pan, pour in the egg mixture, stir quickly to scramble, and remove to a plate.

3. Using the same frying pan, stir-fry the ground chicken. Once it starts to cook, add the pre-mixed seasonings from [A] and stir quickly.

4. Boil the spinach, cool it in water, cut it into 2 cm pieces, and squeeze out excess water.

5. Mix the spinach with the seasonings from [C].

6. Serve rice in a bowl, then top with the ground chicken, scrambled eggs, and spinach.

Nutrition Information (per serve)
Energy	2141 Kj / 512 cal
Protein	28.20g
Carbohydrates	64.70g
Sugar	9.50g
Total Fat	14.10g
Saturated Fat	3.10g
Fibre	3.60g