Chicken Breast Kimchi Fried Rice

Name: Chicken Breast Kimchi Fried Rice
Yield: 593 g
Ingredients: Fried Egg 46 piece; Tofu 80 g; Napa Cabbage Kimchi 120 g; Dongwon Tuna 67 g; Brown Rice with Konjac 150 pack; Black Pepper Chicken Breast 100 pack; Soy Sauce 5 portion; Sriracha Sauce 15 portion (2 spoons); Olive Oil 10 spoon

584 kcal

#diet #high protein #low carb #low calorie

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Ingredients

Main ingredients

Fried Egg 1 piece
Tofu 80 g
Napa Cabbage Kimchi 120 g
Dongwon Tuna 67 g
Brown Rice with Konjac 1 pack
Black Pepper Chicken Breast 1 pack

Seasonings/Sauce

Soy Sauce 5 portion
Sriracha Sauce 15 portion (2 spoons)
Olive Oil 10 spoon

Nutrition summary

Carbohydrates 38.69 g 26%

Protein 48.58 g 33%

Fat 27.47 g 41%

Serving size 593g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Finely chop the kimchi and onion.
3

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

Add kimchi and onion and stir-fry together.
5

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

Taste and season with salt and pepper.
7

Serve the finished kimchi fried rice in a bowl.

Chicken Breast Kimchi Fried Rice

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