Korean Low-Carb Brunch Energy Boost

Allergens

Soy, Dairy (in almond milk)

Ingredients

• 2 cups cooked white rice, cooled
• 1 cup kimchi
• 1/2 cup diced red bell pepper
• 1/2 cup sliced green onions
• 2 eggs
• 8 oz chicken breast, thinly sliced
• 3 tbsp soy sauce
• 2 tbsp sugar
• 2 tbsp rice wine vinegar
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 cup mixed berries (blueberries, raspberries, strawberries)
• 1/2 cup orange juice
• 1/4 cup almond milk
• 1 cup ice

Instructions

1. In a small bowl, mix together soy sauce, sugar, rice wine vinegar, and sesame oil to make the bulgogi marinade.
2. Add chicken slices to the marinade and let it sit for 10 minutes.
3. While the chicken is marinating, cook white rice according to package instructions. Cool and set aside.
4. In a large pan, heat vegetable oil over medium heat. Cook marinated chicken until cooked through. Remove from pan and set aside.
5. In the same pan, add cooled rice, kimchi, red bell pepper, and green onions. Stir fry for 3 4 minutes until heated through.
6. In a blender, combine mixed berries, orange juice, almond milk, and ice. Blend until smooth.
7. Divide the stir fried rice mixture between two bowls, top with cooked chicken, and serve with a glass of citrus berry smoothie.

Chef’s Insight

This recipe highlights the perfect balance of protein and carbohydrates for a low-carb diet while keeping you full and energized throughout the morning.

Notes

Feel free to adjust the marinade and stir-fry seasonings according to your taste preferences.