Japanese Chicken Donburi

Ingredients

• 6 cups baby spinach leaves (about 6 oz) rinsed, drained
• 1/2 pound boned skinned chicken breast rinsed and cut into ¼" strips
• 6 cups cooked rice
• 5 large eggs (yolks and whites separated)
• 1 cup fat-skimmed chicken broth
• 2 tablespoons minced fresh ginger
• 1 onion - (6 oz) peeled, and
• 1/4 cup diced Roma tomato
• 1 cup salad oil
• 2 tablespoons Soy sauce
• 4 tablespoons sugar

Instructions

1. In a deep 10-inch or 12-inch frying pan over high heat, stir oil, onion, and ginger until onion is lightly browned, about 2 minutes.
2. Add broth, soy sauce, and sugar.
3. Add chicken to pan. Bring to a boil.
4. Add spinach, cover, and cook until wilted, about 1 minute. Meanwhile, in a small bowl, beat eggs to blend.Reduce heat to low, evenly distribute mixture in pan, and pour in eggs. With a spatula, push vegetables aside slightly so egg mixture can flow down through sauce. Cover and cook just until eggs are softly set, 2 to 2 1/2 minutes.Meanwhile, spoon rice into bowls. Top equally with egg-spinach mixture, including juices.
5. Sprinkle with tomato.