NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless skinless chicken breast

0.5 cup Cooked brown rice

1 cup Kimchi

1 large Egg

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Gochujang

0.25 cup Green onions

0.5 cup Baby spinach

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  Heat avocado oil in a large skillet over medium-high heat and sauté the diced chicken until golden and cooked through.

• 2

  Stir in the chopped kimchi and gochujang, cooking for 2 minutes until the kimchi begins to caramelize and smell fragrant.

• 3

  Add the cooked brown rice, tamari, and chopped spinach, tossing constantly for 3 minutes until the rice is heated through and slightly crispy.

• 4

  Push the rice to one side of the pan and crack the egg, frying until the whites are set but the yolk remains runny.

• 5

  Season the entire dish with sea salt and black pepper, then fold in half of the green onions.

• 6

  Plate the fried rice, top with the fried egg, and garnish with the remaining green onions and a drizzle of sesame oil.