NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup chopped kimchi

1 large egg

1 tsp sesame oil

1 tsp avocado oil

1 clove garlic

1 tsp fresh ginger

2 stalk green onions

1 tbsp tamari

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and season with black pepper.

• 2

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

• 3

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5-6 minutes.

• 4

  Mince the garlic and grate the ginger, then add them to the skillet, stirring for 30 seconds until fragrant.

• 5

  Add the chopped kimchi to the pan and cook for 2 minutes, allowing it to slightly caramelize and release its juices.

• 6

  Incorporate the cooked brown rice and tamari into the mixture, using a spatula to break up any clumps and ensuring the rice is evenly coated and heated.

• 7

  Stir in the sesame oil and half of the sliced green onions, then remove the skillet from the heat.

• 8

  In a separate small non-stick pan, fry the egg over medium heat until the whites are set but the yolk remains runny.

• 9

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