Name: Kimchi Fried Rice with Fried Egg
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1 large egg; 0.5 cup cooked brown rice; 1 cup kimchi; 1 tsp toasted sesame oil; 0.5 tbsp gochujang; 1 tbsp tamari; 1 stalk green onion; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

470 calories

Protein: 48g; 41% of calories
Carbs: 34g; 29% of calories
Fat: 15g; 29% of calories

Instructions

Prep 10 min · Cook 12 min

Chop the chicken breast into 1-inch cubes and finely chop the kimchi.
Heat a large non-stick skillet over medium-high heat with 0.5 tsp of toasted sesame oil.
Season the chicken cubes with sea salt, black pepper, and garlic powder, then sauté until golden and cooked through, about 6 minutes.
Add the chopped kimchi and gochujang to the skillet, stirring for 2 minutes until the kimchi is fragrant and slightly caramelized.
Incorporate the chilled brown rice and tamari, pressing the mixture down with a spatula and frying for 4 minutes until the rice is heated through and crispy.
In a separate small non-stick pan, heat the remaining 0.5 tsp of sesame oil and fry the egg until the whites are set but the yolk remains runny.
Transfer the kimchi rice to a bowl, top with the fried egg, and garnish with thinly sliced green onions.

Nutrition

Ingredients

Instructions

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