NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Cooked jasmine rice

0.5 cup Kimchi

1 large Egg

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 clove Garlic

1 tsp Fresh ginger

2 stalk Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Add the diced chicken breast seasoned with sea salt and black pepper, sautéing until golden and fully cooked through.

• 3

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until the aroma is fragrant.

• 4

  Incorporate the chopped kimchi and cooked jasmine rice, stirring to break up any clumps and combine thoroughly.

• 5

  Pour in the coconut aminos and toss until the rice is heated through and begins to crisp slightly.

• 6

  In a separate small pan, fry the egg with the remaining sesame oil until the white is set but the yolk remains runny.

• 7

  Transfer the fried rice to a bowl, top with the fried egg, and garnish with sliced green onions.