NUTRITION

SERVINGS

INGREDIENTS

5 oz shrimp

2 large eggs

0.5 cup cooked jasmine rice

0.5 cup kimchi

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp gochujang

1 tbsp coconut aminos

2 medium green onions

1 clove garlic

0.5 tsp fresh ginger

1 tsp toasted sesame seeds

PREPARATION

• 1

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

• 2

  Add the shrimp to the pan and cook for 2-3 minutes until pink and opaque; remove the shrimp and set aside.

• 3

  In the same pan, sauté the white parts of the sliced green onions, minced garlic, and grated ginger for 30 seconds until fragrant.

• 4

  Stir in the chopped kimchi and cook for 1-2 minutes until it begins to caramelize slightly.

• 5

  Add the chilled jasmine rice to the pan, breaking up any clumps with a spatula, and stir in the gochujang and coconut aminos.

• 6

  Return the cooked shrimp to the pan along with the toasted sesame oil and toss everything together for 1 minute until heated through.

• 7

  In a separate small non-stick pan, fry the eggs to your preference, ideally leaving the yolks runny for a rich sauce.

• 8

  Divide the fried rice into bowls, top each with a fried egg, and garnish with the green onion tops and toasted sesame seeds.