NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked jasmine rice

0.5 cup kimchi

2 large eggs

1 tsp sesame oil

1 tbsp tamari

0.5 tbsp gochujang

1 clove garlic

2 stalk scallions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

  Finely mince the garlic and thinly slice the scallions, separating the white and green parts.

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, about 5-6 minutes, then remove and set aside.

• 5

  In the same skillet, add the remaining sesame oil, garlic, white parts of the scallions, and chopped kimchi, sautéing for 2 minutes until fragrant.

• 6

  Add the cooked jasmine rice, tamari, and gochujang to the skillet, breaking up any clumps and stirring until the rice is evenly coated and slightly crispy.

• 7

  Fold the cooked chicken back into the rice mixture and keep warm.

• 8

  In a separate small non-stick pan, fry the eggs to your preference, ideally leaving the yolks runny.

• 9

  Divide the kimchi fried rice into bowls, top each with a fried egg, and garnish with the green parts of the scallions.