1. Whisk eggs with a pinch each of salt and pepper in a small bowl. Heat the peanut oil in a wok or large saucepan over high heat. Add the eggs and cook, undisturbed, until bubbles form on the surface and the bottom is set, about 1 minute.
2. Add the tomatoes and cook, stirring gently to break up the eggs, until the tomatoes begin to soften, 2-3minutes. Add the chicken broth, 3 cups of water, the scallions, sesame oil, soy sauce and 1 1/2 teaspoons of salt. partially cover and simmer 5 minutes.
3. Stir in the chicken, spinach, and rice, and warm through. Season the soup with salt and pepper.
Originally Submitted
11/11/2013
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