Japanese Chilcken & Egg on Rice

Made this recipe last night.  It was super yummy!  I of course did not follow the recipe to the letter, mostly because I did not have some of the ingredients.  My modifications are in red.

Found the recipe here: http://spoonful.com/recipes/japanese-chicken-and-egg-rice-bowl

• 2 cups white rice 2 C brown rice
• 1 tablespoon vegetable oil Olive oil
• 4 chopped scallions a small amount of green onions
• 1 cup chicken broth 1 C water plus a bullion cube
• 1/2 cup shredded carrots skipped
• 2 cups baby spinach chopped collard greens
• 2 tablespoons sugar
• 1/4 cup soy sauce
• 4 chicken cutlets, cut into strips 2 C of chicken thigh pieces
• 5 large beaten eggs

How to make it

1. Cook the rice (for a total of 4 cups of cooked rice).
2. Meanwhile, in a large skillet, heat the vegetable oil over medium-high heat. Add the chopped scallions green onions and sauté for 2 to 3 minutes. Stir in the chicken broth, and simmer for 2 minutes. Add the shredded carrots and baby spinach collard greens and stir until the spinach has completely wilted. Actually I put the collards in with the green onions and sauteed then added the broth.
3. Stir in the sugar and soy sauce. Add the chicken and simmer for 3 more minutes.
4. Pour the eggs over the chicken mixture and simmer until the eggs are cooked through, stirring occasionally, 8 to 10 minutes. I think I actually had it cooking in this last phase longer.  Maybe more like 20 minutes. Serve the mixture over the cooked rice.