NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked brown rice

1 cup kimchi

1 large egg

1 tbsp gochujang

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 clove garlic

2 stalk green onions

1 tsp avocado oil

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and finely chop the kimchi, reserving any juice.

• 2

  Heat a large non-stick skillet or wok over medium-high heat with the avocado oil.

• 3

  Add the chicken to the skillet and sauté for 4-5 minutes until cooked through and lightly browned.

• 4

  Stir in the minced garlic and chopped kimchi, cooking for another 2 minutes until the kimchi is fragrant and slightly softened.

• 5

  Add the cooked brown rice, gochujang, and coconut aminos to the pan, breaking up any clumps of rice and stirring until everything is evenly coated and heated through.

• 6

  Drizzle the toasted sesame oil over the rice and stir in half of the sliced green onions.

• 7

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

• 8

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