NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 large eggs

0.5 cup cooked brown rice

0.5 cup kimchi

1 tsp sesame oil

1 tbsp tamari

0.5 tbsp gochujang

2 stalks scallions

1 clove garlic

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 half of the sesame oil in a large non-stick skillet or wok over medium-high heat.

• 3

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

• 4

  Stir in the minced garlic and the white parts of the sliced scallions, cooking for 1 minute until fragrant.

• 5

  Add the chopped kimchi and gochujang to the pan, stirring constantly to coat the chicken and aromatics.

• 6

  Add the cooked brown rice and tamari to the skillet, breaking up any clumps and pressing the rice down to allow it to crisp for 2-3 minutes.

• 7

  While the rice crisps, heat the remaining sesame oil in a separate small non-stick pan over medium heat.

• 8

  Crack the eggs into the small pan and fry until the whites are opaque and edges are crispy, but the yolks are still runny.

• 9

  Divide the kimchi fried rice into bowls, top each with a fried egg, and garnish with the remaining green parts of the scallions.