Cook the rice according to the packet instructions. Cut the chicken breast into thin strips.
Stir together the soy sauce, gochujang, sesame oil, honey, garlic and ginger to make a marinade. Leave the chicken to marinate in it briefly.
Cut the carrots into thin matchsticks. Wilt the spinach briefly in a hot frying pan and set aside.
Fry the chicken in a hot frying pan until lightly caramelised outside and cooked through. Fry the eggs sunny side up in the same pan.
Divide the rice between bowls. Arrange the chicken, spinach, carrots and kimchi side by side on top.
Top with the fried eggs, sprinkle with sesame seeds and serve with a little gochujang sauce.
Good to know
A bowl like this comes together quickly. Warm, spicy and just right when you want something savoury that still tastes fresh.
Swaps
Chicken breast → salmon (also provides omega-3 fatty acids); rice → quinoa (contains more fibre and a little more protein); honey → date paste (adds sweetness plus small amounts of minerals); soy sauce → tamari (gluten-free alternative with a similar umami profile)
Allergens
Contains egg, soya and sesame; most gochujang also contains wheat, so use one labelled gluten-free. Kimchi and gochujang can be too spicy for children. In pregnancy, cook the chicken and eggs all the way through. Contains: gluten.
