NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup kimchi

1 large egg

1 cup baby bok choy

1 tsp toasted sesame oil

1 tbsp tamari

1 tbsp gochujang

2 stalk green onions

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper, then sauté in the skillet until golden and cooked through.

• 3

  Add the minced garlic and chopped baby bok choy to the skillet, stirring for 1-2 minutes until the greens are slightly wilted.

• 4

  Stir in the chopped kimchi and gochujang, cooking for another 2 minutes to allow the flavors to meld and deepen.

• 5

  Add the cooked brown rice and tamari to the pan, pressing the rice down with a spatula to let it crisp slightly on the bottom.

• 6

  In a separate small non-stick pan, fry the egg with the remaining sesame oil until the whites are set but the yolk is still runny.

• 7

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