Name: Kimchi Fried Rice with Fried Egg
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup cooked brown rice; 1 cup cauliflower rice; 0.5 cup kimchi; 1 large egg; 1 tsp toasted sesame oil; 1 tbsp tamari; 1 tbsp gochujang; 1 clove garlic; 1 stalk green onion

Nutrition

Per serving

508 calories

Protein: 50g; 39% of calories
Carbs: 43g; 34% of calories
Fat: 16g; 27% of calories

Instructions

Prep 10 min · Cook 10 min

Heat the toasted sesame oil in a large skillet or wok over medium-high heat.
Add the diced chicken breast and sauté until golden brown and cooked through, about 5 minutes.
Stir in the minced garlic and cauliflower rice, cooking for 2 minutes until the cauliflower begins to soften.
Add the cooked brown rice, chopped kimchi, tamari, and gochujang to the skillet, stirring well to combine all flavors.
Press the rice mixture firmly into the pan and cook undisturbed for 2 to 3 minutes to create a delicious, crispy crust.
While the rice crisps, fry the egg in a separate small non-stick skillet until the whites are set but the yolk remains runny.
Portion the kimchi rice into a bowl, top with the fried egg, and garnish with the thinly sliced green onion.

Nutrition

Ingredients

Instructions

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