NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Brown rice

0.5 cup Kimchi

2 large Eggs

1 tsp Sesame oil

1 clove Garlic

0.5 tsp Fresh ginger

2 tbsp Green onions

1 tsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat a large non-stick skillet over medium-high heat with 0.5 tsp of sesame oil.

• 2

  Add the diced chicken breast, season with sea salt and black pepper, and sauté until golden and cooked through.

• 3

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

• 4

  Incorporate the chopped kimchi and cooked brown rice, pressing down with a spatula to ensure the rice gets slightly crispy and caramelized.

• 5

  Stir in the coconut aminos to deglaze the pan, then transfer the fried rice to a serving bowl.

• 6

  Wipe the skillet clean, add the remaining 0.5 tsp of sesame oil, and crack the eggs into the pan to fry until the whites are opaque and the edges are crispy.

• 7

  Place the fried eggs on top of the kimchi rice and garnish with the remaining green onion tops.