NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked brown rice

0.5 cup kimchi

2 large eggs

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp gochujang

1 clove garlic

0.5 tsp fresh ginger

2 stalk green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and season with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and sauté until cooked through and lightly golden, about 5-6 minutes.

• 4

  Stir in the minced garlic, grated ginger, and the white parts of the sliced green onions, cooking for 1 minute until fragrant.

• 5

  Add the chopped kimchi and gochujang, stirring to combine and heating through for 2 minutes.

• 6

  Fold in the cooked brown rice and tamari, pressing down with a spatula to let the rice crisp slightly in the pan.

• 7

  In a separate small non-stick pan, use the remaining sesame oil to fry the eggs until the whites are set but the yolks remain runny.

• 8

  Divide the kimchi rice into bowls, top each with a fried egg and the remaining green onion tops.