NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked jasmine rice

0.5 cup kimchi

1 large egg

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 stalk green onion

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and sear for 4-5 minutes, stirring occasionally, until cooked through and lightly browned.

• 4

  Stir in the minced garlic, grated ginger, and the white parts of the sliced green onion, sautéing for 1 minute until aromatic.

• 5

  Add the chopped kimchi to the pan and cook for another 2 minutes, allowing the juices to concentrate and the cabbage to soften.

• 6

  Incorporate the cooked jasmine rice and coconut aminos, pressing the rice down with a spatula to ensure it makes contact with the hot pan for a slight crisp.

• 7

  Drizzle the toasted sesame oil over the rice, toss everything together to combine, and remove from heat.

• 8

  In a separate small non-stick pan, fry the egg over medium heat until the whites are set but the yolk remains runny.

• 9

  Transfer the fried rice to a bowl, top with the fried egg, and garnish with the remaining green onion tops before serving.