NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 large egg

0.5 cup cooked brown rice

0.5 cup kimchi

1 tsp toasted sesame oil

1 tbsp tamari

0.5 tbsp gochujang

1 clove garlic

0.5 tsp fresh ginger

2 stalks green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Sauté the chicken until golden brown and cooked through, then remove from the pan and set aside.

• 4

  In the same pan, add the remaining sesame oil along with minced garlic, grated ginger, and the white parts of the sliced green onions.

• 5

  Add the chopped kimchi and gochujang, stirring for 2 minutes until the kimchi begins to caramelize.

• 6

  Incorporate the chilled brown rice and tamari, pressing the rice down to develop a slight crisp for 3-4 minutes.

• 7

  Fold the cooked chicken back into the rice mixture and stir to combine.

• 8

  In a separate small skillet, fry the egg until the whites are set but the yolk remains runny.

• 9

  Plate the kimchi fried rice, top with the fried egg, and garnish with the remaining green onion tops.