NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

2 large eggs

0.5 cup brown rice

0.5 cup kimchi

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp gochujang

2 stalks scallions

1 clove garlic

0.5 tsp fresh ginger

1 tsp avocado oil

PREPARATION

• 1

  In a small bowl, whisk together the tamari, gochujang, and toasted sesame oil until the paste is fully incorporated.

• 2

  Heat a large non-stick skillet over medium-high heat with half of the avocado oil and sauté the shrimp for 2-3 minutes until pink and opaque, then remove from the pan.

• 3

  Add the remaining avocado oil to the same pan and fry the eggs until the whites are set and the edges are golden, then carefully set them aside.

• 4

  Add the minced garlic, grated ginger, and the white parts of the sliced scallions to the pan, stirring for 30 seconds until fragrant.

• 5

  Stir in the chopped kimchi and the chilled brown rice, pressing the rice down with a spatula to ensure it makes contact with the pan to crisp for 2-3 minutes.

• 6

  Return the cooked shrimp to the pan and pour the tamari mixture over the rice, tossing everything together until the sauce is evenly distributed and the dish is steaming.

• 7

  Divide the rice into bowls and top each serving with a fried egg and the remaining green scallion tops.