Crispy Kimchi Fried Rice with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Kimchi Fried Rice with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Kimchi Fried Rice with Fresh Vegetables

Enjoy a vibrant bowl of crispy kimchi fried rice loaded with tender diced chicken, a perfectly cooked egg, and a medley of fresh vegetables. This dish is a delightful fusion of tangy kimchi, nutty brown rice, and crunchy carrots, bell peppers, and peas, all tossed in a light sesame-infused stir-fry that delivers satisfying textures and a harmonious balance of savory flavors.

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NUTRITION

585kcal
Protein
45g
Fat
19.6g
Carbs
55.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Brown Rice (~150g)

1 cup Kimchi (~150g)

100g Diced Chicken Breast

1 Large Egg

0.25 cup Diced Carrot (~30g)

0.25 cup Diced Bell Pepper (~30g)

0.25 cup Green Peas (~30g)

1 tsp Sesame Oil

1 tsp Vegetable Oil

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PREPARATION

  • 1

    Prepare all ingredients: dice the chicken breast, carrot, and bell pepper, and measure out the kimchi, green peas, and pre-cooked brown rice.

  • 2

    Heat the vegetable oil in a large non-stick skillet or wok on medium-high heat.

  • 3

    Add the diced chicken breast to the hot oil and stir-fry until cooked through and slightly crispy, about 4-5 minutes.

  • 4

    Push the chicken to one side of the skillet. Crack the egg into the empty space and scramble until nearly cooked, then mix with the chicken.

  • 5

    Add the diced carrot, bell pepper, and green peas to the skillet and stir-fry for 2-3 minutes until the vegetables begin to soften.

  • 6

    Incorporate the pre-cooked brown rice and kimchi into the mixture. Stir well to combine all ingredients evenly.

  • 7

    Drizzle the sesame oil over the fried rice. Increase the heat slightly and stir-fry for another 2 minutes for extra crispiness.

  • 8

    Taste and adjust seasonings if necessary, and serve hot.

Crispy Kimchi Fried Rice with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Kimchi Fried Rice with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Kimchi Fried Rice with Fresh Vegetables

Enjoy a vibrant bowl of crispy kimchi fried rice loaded with tender diced chicken, a perfectly cooked egg, and a medley of fresh vegetables. This dish is a delightful fusion of tangy kimchi, nutty brown rice, and crunchy carrots, bell peppers, and peas, all tossed in a light sesame-infused stir-fry that delivers satisfying textures and a harmonious balance of savory flavors.

NUTRITION

585kcal
Protein
45g
Fat
19.6g
Carbs
55.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Brown Rice (~150g)

1 cup Kimchi (~150g)

100g Diced Chicken Breast

1 Large Egg

0.25 cup Diced Carrot (~30g)

0.25 cup Diced Bell Pepper (~30g)

0.25 cup Green Peas (~30g)

1 tsp Sesame Oil

1 tsp Vegetable Oil

PREPARATION

  • 1

    Prepare all ingredients: dice the chicken breast, carrot, and bell pepper, and measure out the kimchi, green peas, and pre-cooked brown rice.

  • 2

    Heat the vegetable oil in a large non-stick skillet or wok on medium-high heat.

  • 3

    Add the diced chicken breast to the hot oil and stir-fry until cooked through and slightly crispy, about 4-5 minutes.

  • 4

    Push the chicken to one side of the skillet. Crack the egg into the empty space and scramble until nearly cooked, then mix with the chicken.

  • 5

    Add the diced carrot, bell pepper, and green peas to the skillet and stir-fry for 2-3 minutes until the vegetables begin to soften.

  • 6

    Incorporate the pre-cooked brown rice and kimchi into the mixture. Stir well to combine all ingredients evenly.

  • 7

    Drizzle the sesame oil over the fried rice. Increase the heat slightly and stir-fry for another 2 minutes for extra crispiness.

  • 8

    Taste and adjust seasonings if necessary, and serve hot.