NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 large eggs

0.5 cup cooked brown rice

0.5 cup kimchi

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp gochujang

2 stalks scallions

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the diced chicken breast, sea salt, and black pepper, cooking until the chicken is browned and cooked through.

• 3

  Stir in the minced garlic and the white parts of the sliced scallions, sautéing for 1 minute until fragrant.

• 4

  Add the chopped kimchi and gochujang to the skillet, stirring for 2 minutes to caramelize the flavors.

• 5

  Fold in the cooked brown rice and tamari, pressing the mixture down with a spatula to let the rice crisp slightly for 3-4 minutes.

• 6

  In a separate small non-stick pan, heat the remaining sesame oil and fry the eggs until the whites are set but the yolks remain runny.

• 7

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