NUTRITION

SERVINGS

INGREDIENTS

6 oz Raw shrimp

0.5 cup Cooked brown rice

0.5 cup Kimchi

2 large Eggs

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Gochujang

1 clove Garlic

2 medium Scallions

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

  Add the raw shrimp to the skillet, season with sea salt and black pepper, and sauté until pink and opaque, then remove from the pan and set aside.

• 3

  In the same skillet, add the remaining oil, minced garlic, and the white parts of the sliced scallions, sautéing until fragrant.

• 4

  Stir in the chopped kimchi and gochujang, cooking for 2 minutes while stirring constantly to develop a deep, caramelized flavor.

• 5

  Add the cooked brown rice and tamari to the pan, pressing the rice down firmly to crisp the bottom for 3 minutes before folding the shrimp back in.

• 6

  In a separate small non-stick skillet, fry the eggs over medium heat until the whites are fully set but the yolks remain runny.

• 7

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