Cabbage, Tomato & Chicken Breast Kimchi Fried Rice

Name: Cabbage, Tomato & Chicken Breast Kimchi Fried Rice
Total time: 10 min
Yield: 605 g
Ingredients: Napa Cabbage Kimchi 40 Side dish bowl; Raw Cabbage 200 g; Cooked Bean Rice 100 g; Olive Oil 10 Spoon; Boiled Chicken Breast 100 Palm-sized portion; Tomato 150 g; Dark Soy Sauce 5 ml

Cook 10 min Difficulty NORMAL 493 kcal

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Ingredients

Main ingredients

Napa Cabbage Kimchi 1 Side dish bowl
Raw Cabbage 200 g
Cooked Bean Rice 100 g
Olive Oil 1 Spoon
Boiled Chicken Breast 1 Palm-sized portion
Tomato 150 g

Seasonings/Sauce

Dark Soy Sauce 5 ml

Nutrition summary

Carbohydrates 60.55 g 48%

Protein 38.31 g 30%

Fat 12.59 g 22%

Serving size 605g

Cooking steps

1

Cut the cabbage and chicken breast into bite-sized pieces.
2

Dice the tomato into small cubes.
3

Heat cooking oil in a pan and stir-fry the chicken breast first.
4

When the chicken is cooked, add cabbage, tomato, and kimchi and stir-fry together.
5

Add rice and continue to stir-fry until all ingredients are well mixed.
6

Season with salt and pepper to taste.
7

Serve the finished fried rice in a bowl.

Cabbage, Tomato & Chicken Breast Kimchi Fried Rice

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