Instructions

• 1 Grill chicken breast in a pan until finished. Remove chicken from pan and chop into fine pieces, then set aside.
• 2 Using the same pan used to grill the chicken, add a small amount of EVOO and heat the pan over medium heat.
• 3 Add white rice to the pan and distribute evenly through the pan. Ensure there is enough oil in the pan to generously coat all of the rice.
• 4 Add chicken bone broth and continue mixing rice until broth integrates with the rice. It is important to start adding the broth quickly after putting in the rice to deglaze the pan from grilling the chicken earlier.
• 5 Take the pan off of the heat and add onion powder, garlic powder, and cracked black pepper.
• 6 Place the pan back on heat, move rice to one side of the pan, add a spoon or two of broth to the empty side, then add carrots, broccolini, french beans, green onion, fresh garlic, and fresh ginger to the broth. Let the vegetables, garlic, and ginger cook for about 15-20 seconds before incorporating with the rice.
• 7 Take the pan back off of the heat and add chicken, then mix.
• 8 Lastly, add the kimchi and mix well. Garnish with sesame seeds.
• *Note: Fried rice is a versatile dish. Feel free to customize these ingredients and the amounts of each.