NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

0.5 cup cooked jasmine rice

0.5 cup kimchi

2 large eggs

1 tbsp avocado oil

1 tsp toasted sesame oil

1 tbsp gluten-free gochujang

1 tbsp tamari

1 cup baby bok choy

1 stalk green onion

1 tsp toasted sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 2

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet and sear until golden and cooked through.

• 3

  Add the chopped baby bok choy and the white parts of the sliced green onion, sautéing for 2 minutes until tender-crisp.

• 4

  Stir in the chilled rice and chopped kimchi, using a spatula to break up any large clumps of rice.

• 5

  In a small bowl, whisk together the gluten-free gochujang, tamari, and toasted sesame oil, then pour the sauce over the rice mixture.

• 6

  Toss everything together for 3-4 minutes until the rice is well-coated and slightly crispy on the edges.

• 7

  Push the rice to one side of the skillet or use a separate small non-stick pan to fry the eggs until the whites are set but the yolks remain runny.

• 8

  Divide the kimchi fried rice into bowls, top with the fried eggs, and garnish with sesame seeds and the remaining green onion greens.