NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked jasmine rice

0.5 cup kimchi

2 large eggs

1 tsp toasted sesame oil

1 tbsp tamari

0.5 tbsp gochujang

1 clove garlic

1 tsp fresh ginger

2 stalk scallions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper, then sauté in the skillet until golden brown and cooked through.

• 3

  Add the minced garlic, grated ginger, and the white parts of the sliced scallions to the pan, stirring for 1 minute until fragrant.

• 4

  Incorporate the chopped kimchi and gochujang into the skillet, cooking for 2-3 minutes to allow the flavors to deepen and caramelize.

• 5

  Add the cooked jasmine rice and tamari to the mixture, pressing the rice down with a spatula and letting it sit for 2 minutes to develop a slight crisp.

• 6

  While the rice crisps, heat a separate small non-stick pan over medium heat and fry the eggs until the whites are set but the yolks are still runny.

• 7

  Transfer the kimchi fried rice to a bowl, top with the fried eggs, the remaining sesame oil, and the green parts of the scallions.