Name: Kimchi Fried Rice with Fried Egg
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
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

Nutrition

Per serving

571 calories

Protein: 55g; 38% of calories
Carbs: 42g; 30% of calories
Fat: 20g; 32% of calories

Instructions

Prep 10 min · Cook 30 min

Heat a large skillet over medium-high heat and add half the sesame oil.
Sauté the diced chicken breast until golden and cooked through, then remove and set aside.
In the same pan, add the remaining oil, garlic, and white parts of the scallions, cooking until fragrant.
Stir in the kimchi and gochujang, cooking for 2 minutes to develop a deep, caramelized flavor.
Add the cooked rice and tamari, pressing the rice into the pan to crisp up for 3-4 minutes.
Return the chicken to the pan and toss everything together until well combined.
In a separate small non-stick pan, fry the eggs until the whites are set but the yolks remain runny.
Divide the rice into bowls, top with the fried eggs, and garnish with the green scallion tops.

Nutrition

Ingredients

Instructions

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