Miso Chicken with Brown Rice

2 tbsp. miso(soybean paste)
1½ tbsp. minced peeled fresh ginger
2 garlic cloves, minced
4 skinned, boned chicken breast halves
2 large eggs, lightly beaten
1 cup finely chopped onion
1 cup thinly sliced carrot
1 tbsp. fish sauce
2½ cups cooked brown rice
1 cup diced shiitake mushroom caps
2 tbsp. chopped fresh parsley
2 tbsp. chopped green onions
1 tbsp. soy sauce
1½ cups chopped spinach

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. Remove packets from steamer;
let stand 5 minutes. Remove chicken from packets, reserving liquid from
packets. Dice chicken; set aside. Discard water in pan; wipe pan dry with a
paper towel.

Place a large nonstick skillet coated with cooking spray over medium-high heat
until hot. Add eggs, and cook 2 minutes or until done. Remove eggs from
skillet; coarsely chop.

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. Add rice, mushrooms, parsley, green onions, and
soy sauce; cook 3 minutes. Stir in egg whites and spinach.

4 servings