NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.75 cup Cooked brown rice

0.5 cup Kimchi

1 large Egg

1 tsp Avocado oil

1 tsp Toasted sesame oil

1 tbsp Tamari

2 stalk Green onions

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the cod fillets dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  Heat avocado oil in a large non-stick skillet over medium-high heat.

• 3

  Place the cod in the skillet and sear for 3 to 4 minutes per side until golden and the fish flakes easily.

• 4

  Remove the cod from the pan and set aside on a plate.

• 5

  In the same skillet, add the toasted sesame oil, minced garlic, and grated ginger, sautéing for 30 seconds until fragrant.

• 6

  Add the chopped kimchi and cooked brown rice to the skillet, stirring constantly for 2 minutes to incorporate the flavors.

• 7

  Push the rice mixture to one side of the pan and crack the egg into the open space, scrambling it until fully cooked.

• 8

  Fold the scrambled egg, tamari, and sliced green onions into the rice mixture.

• 9

  Divide the kimchi fried rice between plates and top with the pan-seared cod fillets.