NUTRITION

SERVINGS

INGREDIENTS

6 oz wild-caught shrimp

0.5 cup cooked brown jasmine rice

1 cup fermented kimchi

1 large egg

1 tsp toasted sesame oil

1 tbsp gochujang

1 tbsp tamari

2 cloves garlic

1 tsp fresh ginger

2 stalks green onions

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the shrimp dry with paper towels and season with sea salt and black pepper.

• 2

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

• 3

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

• 4

  Add the shrimp to the skillet and cook for 2-3 minutes until pink and opaque, then remove the shrimp and set aside.

• 5

  In the same pan, add the chopped kimchi and gochujang, stirring for 2 minutes to caramelize slightly.

• 6

  Add the cooked brown rice and tamari to the pan, breaking up any clumps and stirring constantly for 3-4 minutes until the rice is heated through and coated.

• 7

  Return the shrimp to the pan and drizzle with toasted sesame oil, tossing everything together for 1 minute.

• 8

  In a separate small non-stick pan, fry the egg to your preference, ideally sunny-side up with a runny yolk.

• 9

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