NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Gochujang

1 tbsp Soy sauce

1 tsp Sesame oil

1 clove Garlic

0.5 tsp Ginger

0.5 cup Cooked brown rice

0.5 cup Kimchi

1 stalk Green onion

1 large Egg

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the gochujang, soy sauce, minced garlic, and grated ginger.

• 3

  Heat half of the sesame oil in a non-stick skillet over medium-high heat and cook the chicken until browned and cooked through, then toss with the gochujang sauce to glaze.

• 4

  Remove the chicken from the pan and set aside; add the remaining sesame oil, chopped kimchi, and cooked brown rice to the same skillet.

• 5

  Stir-fry the rice and kimchi for 3-4 minutes until the rice is slightly crispy and fragrant.

• 6

  In a separate small non-stick pan, fry the egg until the whites are set but the yolk is still runny.

• 7

  Plate the kimchi fried rice, top with the glazed chicken and the fried egg, and garnish with sliced green onions.