1. Whisk the 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 to 3 minutes. Add the chicken broth, 3 cups water, the scallions, sesame oil, soy sauce, and 1 1/2 teaspoons 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.
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|Serving Size: 1 Serving (603g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 491 (62%)|
|Amt Per Serving||% DV|
|Total Fat 54.6g||73 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 26.1g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 1088.3mg||335 %|
|Sodium 912.2mg||31 %|
|Potassium 798.1mg||21 %|
|Total Carbohydrate 30g||9 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 28.2g|
|Protein 45.2g||65 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 790
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