NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked brown rice

0.5 cup chopped kimchi

1 large egg

1 tsp sesame oil

1 tsp avocado oil

1 tbsp tamari

1 clove garlic

1 tsp fresh ginger

2 tbsp scallions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat a large non-stick skillet over medium-high heat and add half of the avocado oil.

• 3

  Add the diced chicken to the skillet and sauté until the pieces are cooked through and golden brown, then remove the chicken from the pan and set aside.

• 4

  In the same skillet, add the remaining avocado oil along with the minced garlic, grated ginger, and the white parts of the sliced scallions.

• 5

  Sauté the aromatics for 1 minute until fragrant, then add the chopped kimchi and cook for 2-3 minutes until it begins to soften and caramelize.

• 6

  Add the cooked brown rice and the sautéed chicken back into the skillet, using a spatula to break up any rice clumps.

• 7

  Drizzle the tamari and sesame oil over the mixture and toss continuously for 2 minutes until the rice is heated through and well-incorporated.

• 8

  In a separate small non-stick pan, fry the egg over medium heat until the whites are set and the edges are crispy, leaving the yolk slightly runny.

• 9

  Portion the kimchi fried rice into a bowl, place the fried egg on top, and garnish with the remaining green scallions.