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

1 clove garlic

1 stalk green onion

1 tsp gochugaru

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat half of the toasted sesame oil in a large non-stick skillet over medium-high heat and sauté the chicken until golden brown and fully cooked.

• 3

  Add the minced garlic and chopped kimchi to the skillet, cooking for 2 minutes until the kimchi becomes fragrant and slightly caramelized.

• 4

  Stir in the cooked brown rice, coconut aminos, and gochugaru, pressing the mixture into the pan for 3 minutes to allow the rice to crisp slightly.

• 5

  In a separate small skillet, heat the remaining sesame oil and fry the egg until the edges are crispy and the whites are set but the yolk is still runny.

• 6

  Transfer the kimchi rice to a bowl, place the fried egg on top, and garnish with thinly sliced green onions before serving.