NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 large Egg

0.5 cup Cooked brown rice

0.5 cup Chopped kimchi

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 clove Garlic

1 tsp Fresh ginger

2 stalks Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat a large non-stick skillet over medium-high heat and cook the chicken until golden and cooked through, then remove and set aside.

• 3

  In the same skillet, add the toasted sesame oil followed by the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 4

  Add the chopped kimchi and sauté for 2 minutes to develop the flavor, then stir in the cooked brown rice.

• 5

  Press the rice into the pan and let it cook undisturbed for 2-3 minutes to develop a slight crust before tossing.

• 6

  Return the chicken to the pan and stir in the coconut aminos, mixing well to combine all flavors.

• 7

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

• 8

  Divide the kimchi rice into a bowl, top with the fried egg, and garnish with sliced green onions.