NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup cooked jasmine rice

0.5 cup kimchi

1 large egg

1 tsp sesame oil

1 tbsp tamari

1 clove garlic

1 tsp fresh ginger

2 stalks green onions

1 tsp gochugaru

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Finely mince the garlic and ginger, and thinly slice the green onions, keeping the whites and greens separate.

• 3

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

• 4

  Add the chicken to the pan and sauté for 4-5 minutes until golden brown and cooked through.

• 5

  Stir in the garlic, ginger, and the white parts of the green onions, cooking for 1 minute until fragrant.

• 6

  Add the kimchi and gochugaru, sautéing for 2 minutes to caramelize the juices.

• 7

  Fold in the cooked jasmine rice and tamari, pressing down with a spatula to crisp the bottom of the rice for 3 minutes.

• 8

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

• 9

  Plate the fried rice, top with the fried egg, and garnish with the remaining green onion tops.