NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

0.5 cup Cooked brown rice

0.5 cup Kimchi

2 large Eggs

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Gochujang

2 medium Scallions

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat a large non-stick skillet or wok over medium-high heat with half the sesame oil.

• 2

  Season shrimp with salt and pepper, then sear until pink and opaque, about 2-3 minutes; remove and set aside.

• 3

  In the same pan, add the remaining sesame oil, garlic, and the white parts of the scallions, sautéing until fragrant.

• 4

  Stir in the chopped kimchi and gochujang, cooking for 2 minutes to caramelize the sugars.

• 5

  Add the chilled brown rice and tamari, pressing down with a spatula to break up clumps and let the rice crisp slightly.

• 6

  Return the shrimp to the pan and toss everything together until heated through.

• 7

  In a separate small non-stick pan, fry the eggs to your preference (sunny-side up or over-easy).

• 8

  Divide the rice into bowls, top with the fried eggs, and garnish with the green parts of the scallions.