YOUR SOLIN GENERATED RECIPE
Protein-Packed Kimchi Fried Rice with Crispy Vegetables
Enjoy a vibrant twist on classic fried rice with a protein boost from lean chicken breast and a farm-fresh medley of crispy vegetables. This dish is layered with tangy kimchi, perfectly cooked brown rice, and a fried egg crown, creating an irresistible combination of flavors and textures. The dish is finished with a drizzle of olive oil to enhance its aromatic allure.
INGREDIENTS
4 oz Chicken Breast
1 large Egg
1/2 cup cooked Brown Rice
1/2 cup Kimchi
1 cup Mixed Crispy Vegetables (Bell Pepper & Zucchini)
1 tsp Olive Oil
PREPARATION
Start by cooking the brown rice if not pre-cooked and prepare kimchi, chopping it coarsely if needed.
Dice the chicken breast into small bite-sized pieces. Season lightly with salt and pepper if desired.
Heat a non-stick pan over medium-high heat and add half a teaspoon of olive oil. Sauté the chicken pieces until they are cooked through and lightly browned, about 4-5 minutes.
Add the mixed vegetables to the pan and stir-fry until they become tender-crisp, around 3 minutes.
Mix in the cooked brown rice and kimchi, stirring well to combine all the flavors. Allow the rice to heat through, about 2 minutes.
In a separate small pan or in a cleared space in the same pan, fry the egg sunny-side-up ensuring the yolk remains runny or cook as preferred. Alternatively, scramble the egg directly into the mix for even distribution.
Plate the kimchi fried rice, then top with the fried egg. Drizzle any remaining olive oil over the dish for an extra burst of flavor.
Serve warm and enjoy your protein-packed, flavor-rich meal.