Lunch

Korean-style "hot pot" with chicken, egg, vegetables and rice is for Lunch.

Korean-style "hot pot" with chicken, egg, vegetables and rice takes 35 minutes to prepare.

Korean-style "hot pot" with chicken, egg, vegetables and rice takes 10 minutes to cook.

Korean-style "hot pot" with chicken, egg, vegetables and rice makes 1 servings.

The ingredients for Korean-style "hot pot" with chicken, egg, vegetables and rice are:

Chicken Breast, no skin, 3 ounces
White Rice, long grain, 0.5 cup
Zucchini, 0.5 cup, sliced
Carrots, 5 baby (or similar amount of grated carrot)
Green Peppers (bell peppers), 0.5 cup, strips
Green Onions, raw, 0.25 cup, chopped
Garlic, 1 tsp
Scrambled Egg, 1 large
Toasted sesame, 1 tsp
Spinach, cooked, 0.25 cup
gochujang sauce, 2Tbsp

Here is how you make Korean-style "hot pot" with chicken, egg, vegetables and rice:

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 servvingNumber of Servings: 1Recipe submitted by SparkPeople user RACKMYBRAINS.

The nutritional information for Korean-style "hot pot" with chicken, egg, vegetables and rice is:

• Servings Per Recipe: 1
• 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

Korean-style "hot pot" with chicken, egg, vegetables and rice is Asian cuisine.