Cheese Kimchi Fried Rice (Chicken Breast)

Name: Cheese Kimchi Fried Rice (Chicken Breast)
Yield: 692.6 g
Ingredients: Enoki Mushroom 100 g; Egg White Patty 50 g; Stir-fried Bean Sprouts 70 g; Yellow Bell Pepper 40 piece; Egg Sheet 50 g; Imsil String Cheese 20 piece; Brown Rice 105 bowl; Minced Garlic 5 teaspoon; Chicken Breast 100 g; Stir-fried Cabbage 100 g; Green Onion 20 g; Kimchi 26.6 side dish bowl; Red Pepper Powder 3 spoon; Brewed Soy Sauce 3 g

686 kcal

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Ingredients

Main ingredients

Enoki Mushroom 100 g
Egg White Patty 50 g
Stir-fried Bean Sprouts 70 g
Yellow Bell Pepper 0.5 piece
Egg Sheet 50 g
Imsil String Cheese 1 piece
Brown Rice 0.5 bowl
Minced Garlic 1 teaspoon
Chicken Breast 100 g
Stir-fried Cabbage 100 g
Green Onion 20 g
Kimchi 0.7 side dish bowl

Seasonings/Sauce

Red Pepper Powder 3 spoon
Brewed Soy Sauce 3 g

Nutrition summary

Carbohydrates 84.1 g 48%

Protein 51.34 g 29%

Fat 17.63 g 23%

Serving size 692.6g

Cooking steps

1

Finely chop the chicken breast, onion, and kimchi.
2

Heat some cooking oil in a pan and stir-fry the chopped chicken breast.
3

Add the onion and kimchi and stir-fry together.
4

Add the rice and stir-fry, mixing well.
5

Add a little soy sauce to season.
6

Before turning off the heat, place cheese on top, cover with a lid, and let the cheese melt.
7

Serve the finished fried rice in a bowl.

Cheese Kimchi Fried Rice (Chicken Breast)

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