Carrot, Egg & Chicken Breast Kimbap

Julienne the carrots.

Boil chicken breast and shred along the grain.

Beat the eggs and scramble them.

Sauté the julienned carrots with a pinch of salt in a pan.

Place a sheet of seaweed on a bamboo sushi mat and evenly spread rice on top.

Layer sautéed carrots, shredded chicken breast, and scrambled eggs on the rice.

Roll up the kimbap tightly.

Cut into bite-sized pieces.