NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup jasmine rice

0.5 cup kimchi

1 large egg

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

2 stalks green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat a large non-stick skillet over medium-high heat and add half of the toasted sesame oil.

• 2

  Season the diced chicken breast with sea salt and black pepper, then sauté in the skillet until golden brown and cooked through.

• 3

  Add the minced garlic and fresh ginger to the pan, stirring for 30 seconds until the aromatics are fragrant.

• 4

  Stir in the chopped kimchi and chilled jasmine rice, using a spatula to break up any rice clumps and ensuring everything is well combined.

• 5

  Drizzle the coconut aminos over the mixture and continue to toss for 3-4 minutes until the rice is heated through and slightly crispy.

• 6

  Push the rice to one side of the pan or transfer to a bowl; add the remaining sesame oil to the empty side of the skillet.

• 7

  Crack the egg into the oil and fry until the whites are opaque and set, but the yolk remains runny.

• 8

  Transfer the kimchi rice to a plate, top with the fried egg, and garnish with sliced green onions before serving.