NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked brown rice

0.5 cup kimchi

2 large eggs

1 tsp toasted sesame oil

1 tbsp tamari

1 medium green onion

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a large skillet over medium-high heat, add the diced chicken breast and season with sea salt and black pepper.

• 2

  Cook the chicken for 5-6 minutes until browned and cooked through, then remove from the pan and set aside.

• 3

  In the same skillet, add the chopped kimchi and sauté for 2 minutes until the edges begin to caramelize.

• 4

  Add the cooked brown rice to the skillet, breaking up any clumps, and stir-fry with the kimchi for 3-4 minutes.

• 5

  Stir in the tamari and toasted sesame oil, then return the cooked chicken to the pan and toss everything together.

• 6

  In a separate small non-stick skillet, heat the avocado oil over medium heat and crack the eggs into the pan.

• 7

  Fry the eggs for 2-3 minutes until the whites are set but the yolks remain golden and runny.

• 8

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