Korean-style "hot pot" with chicken, egg, vegetables and rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Chicken Breast, no skin, 3 ouncesWhite Rice, long grain, 0.5 cupZucchini, 0.5 cup, slicedCarrots, 5 baby (or similar amount of grated carrot)Green Peppers (bell peppers), 0.5 cup, stripsGreen Onions, raw, 0.25 cup, choppedGarlic, 1 tspScrambled Egg, 1 largeToasted sesame, 1 tspSpinach, cooked, 0.25 cupgochujang sauce, 2Tbsp
Cook chicken in a bit of olive oil and set aside. Cook rice (jasmine, sticky, or white rice, your choice), and add rice and chicken to the bottom of a large bowl. Dice or julienne all vegetables. Lightly cook the zucchini, onion, garlic, green bell pepper, and fresh baby spinach just until hot (wilted spinach); a bit of crunch should remain, but you want the vegetables hot. Add the vegetable mix to the bowl with your rice and chicken. Add 1-2 Tbsp of Gochujang sauce (commercial prep) as desired for heat and sweetness. Sprinkle with a bit of toasted sesame seeds and top with a scrambled (or sunny-side-up) egg. Stir to distribute sauce and heat evenly, and enjoy!
Serving Size: 1 servving
Number of Servings: 1
Recipe submitted by SparkPeople user RACKMYBRAINS.
Serving Size: 1 servving
Number of Servings: 1
Recipe submitted by SparkPeople user RACKMYBRAINS.
Nutritional Info Amount Per Serving
- Calories: 354.4
- Total Fat: 9.0 g
- Cholesterol: 264.0 mg
- Sodium: 459.6 mg
- Total Carbs: 45.7 g
- Dietary Fiber: 4.8 g
- Protein: 31.7 g
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