NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup kimchi

1 large egg

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.5 tbsp gochujang

1 clove garlic

0.5 tsp fresh ginger

2 whole green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Finely chop the kimchi, garlic, and ginger, and thinly slice the green onions, separating the white and green parts.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and cook until browned and cooked through, about 5 to 6 minutes.

• 5

  Stir in the garlic, ginger, and the white parts of the green onions, sautéing for 1 minute until fragrant.

• 6

  Add the chopped kimchi and gochujang to the pan, stirring to combine with the chicken and aromatics.

• 7

  Fold in the cooked brown rice and coconut aminos, breaking up any clumps and stir-frying for 3 to 4 minutes until the rice is heated through and slightly crispy.

• 8

  In a separate small non-stick skillet, fry the egg to your preference, ideally leaving the yolk runny.

• 9

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