NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 large eggs

0.5 cup cooked jasmine rice

0.5 cup kimchi

1 tsp toasted sesame oil

1 tbsp tamari

0.5 tbsp gochujang

2 cloves garlic

2 medium scallions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat a large skillet over medium-high heat and add half the sesame oil.

• 2

  Sauté the diced chicken breast until golden and cooked through, then remove and set aside.

• 3

  In the same pan, add the remaining oil, garlic, and white parts of the scallions, cooking until fragrant.

• 4

  Stir in the kimchi and gochujang, cooking for 2 minutes to develop a deep, caramelized flavor.

• 5

  Add the cooked rice and tamari, pressing the rice into the pan to crisp up for 3-4 minutes.

• 6

  Return the chicken to the pan and toss everything together until well combined.

• 7

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

• 8

  Divide the rice into bowls, top with the fried eggs, and garnish with the green scallion tops.