Chicken Breast Kimchi Fried Rice (Small Rice Portion)

Name: Chicken Breast Kimchi Fried Rice (Small Rice Portion)
Total time: 30 min
Yield: 407 g
Ingredients: Fried Egg 92 piece; White Sugar 15 g; Grilled Chicken Breast 100 serving (palm size); Napa Cabbage Kimchi 40 side dish bowl; Low Sugar Oyster Sauce 10 g; Beef Dashida (Seasoning) 5 g; Gochujang (Korean Red Pepper Paste) 15 tablespoon; White Rice 130 g

Cook 30 min Difficulty EASY 646 kcal

#diet #low-carb #high-protein #low-calorie

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Ingredients

Main ingredients

Fried Egg 2 piece
White Sugar 15 g
Grilled Chicken Breast 1 serving (palm size)
Napa Cabbage Kimchi 1 side dish bowl
Low Sugar Oyster Sauce 10 g
Beef Dashida (Seasoning) 5 g
Gochujang (Korean Red Pepper Paste) 1 tablespoon
White Rice 130 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 81.01 g 48%

Protein 50.17 g 30%

Fat 15.99 g 22%

Serving size 407g

Cooking steps

1

Finely chop the chicken breast and kimchi.
2

Pour olive oil into a pan and stir-fry the chicken breast.
3

Once the chicken is cooked, add the kimchi and stir-fry together.
4

Add small rice portion (brown rice or konjac rice) and mix everything together while stir-frying.
5

Taste and season with salt and pepper if needed.
6

Transfer the finished fried rice to a bowl.

Chicken Breast Kimchi Fried Rice (Small Rice Portion)

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