Combine stock ingredients and bring to boil. Pour stock into skillet; add chicken, mushroom and round onion. When all are cooked, reduce heat to a low boil then sprinkle green onions. Beat eggs slightly with chopsticks and pour evenly over cooked ingredients, do not stir. Cover skillet and cook until egg is coddled.
Fill a single serving bowl 2/3 full with hot rice. Place 1/5 of the omelet on top of rice and ladle some of the stock over. Garnish with crushed nori. Serve immediately.
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|Serving Size: 1 Serving (578g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 167 (59%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 278.7mg||86 %|
|Sodium 1387.3mg||48 %|
|Potassium 312.8mg||8 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1.9g|
|Protein 25.5g||36 %|
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Calories per serving: 281
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