NUTRITION

SERVINGS

INGREDIENTS

12 oz cauliflower rice

5 oz chicken breast

0.5 cup kimchi

1 large egg

1 tsp sesame oil

1 tbsp tamari

1 clove garlic

1 tsp fresh ginger

2 stalk green onions

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp gochujang

PREPARATION

• 1

  Season the diced chicken breast with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the pan and cook until golden brown and cooked through, about 5-6 minutes, then remove and set aside.

• 4

  In the same pan, add the minced garlic, grated ginger, and the chopped white parts of the green onions, sautéing for 1 minute until fragrant.

• 5

  Add the cauliflower rice and chopped kimchi to the skillet, stirring frequently for 3-4 minutes until the cauliflower is tender-crisp.

• 6

  Stir in the tamari and gochujang, then return the cooked chicken to the pan and toss everything together to coat.

• 7

  Push the rice mixture to the sides of the pan to create a well in the center.

• 8

  Crack the egg into the center and scramble it until just set, then fold it into the rest of the rice mixture.

• 9

  Garnish with the sliced green parts of the onions and serve immediately while hot.