NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

0.5 cup kimchi

1 large egg

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp gochujang

2 stalks green onions

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat a non-stick skillet over medium-high heat with 0.5 tsp of the toasted sesame oil.

• 2

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

• 3

  Add the minced garlic and the white parts of the sliced green onions, stirring for 30 seconds until aromatic.

• 4

  Stir in the chopped kimchi and gochujang, cooking for 2 minutes to allow the flavors to meld and the kimchi to slightly caramelize.

• 5

  Fold in the cooked jasmine rice and tamari, pressing the mixture into the pan for 1 minute to develop a slight crust before tossing everything together.

• 6

  In a separate small pan, heat the remaining 0.5 tsp of sesame oil and fry the egg until the whites are set but the yolk remains runny.

• 7

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