NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Cooked jasmine rice

1 cup Kimchi

1 large Egg

1 tsp Toasted sesame oil

1 tbsp Tamari

0.5 tbsp 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

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

• 2

  Season the diced chicken breast with sea salt and black pepper, then sauté in the skillet until golden brown and cooked through.

• 3

  Add the minced garlic, grated ginger, and the white parts of the sliced green onions to the pan, stirring for 30 seconds until fragrant.

• 4

  Incorporate the chopped kimchi and gochujang into the mixture, cooking for 2 minutes to allow the flavors to caramelize.

• 5

  Add the chilled jasmine rice and tamari to the skillet, breaking up any clumps and tossing until the rice is well-coated and steaming hot.

• 6

  Push the rice to one side of the pan or use a separate small skillet to fry the egg in the remaining sesame oil until the edges are crisp and the yolk is still runny.

• 7

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