STEP 1/7
Cut chicken breast in half to remove fat. Put celery, ginger, salt, and pepper in a blender and grind to make sauce, then mix chicken breast and leave for about 30 minutes.
STEP 2/7
Wipe the seasoning off the chicken breast and cut it into 1cm squares, add red pepper paste and sesame oil and mix evenly.
STEP 3/7
Remove the seeds from the zucchini and cut them into 1cm squares. Cut the onion into the same size as the zucchini, shake off the insides of the kimchi, and slice it. Mix bean sprouts with red pepper powder.
STEP 4/7
Grease a heated pan with cooking oil and fry eggs.
STEP 5/7
Grease a pan and stir-fry chicken breast, then add zucchini and onion and season with salt.
STEP 6/7
Add kimchi and stir-fry for about 30 seconds, then add rice and mix. Add bean sprouts and oyster sauce, mix evenly, and stir-fry for another 20 seconds.
STEP 7/7
Add spinach, mix, and place in a hot stone pot. Add fried eggs, sprinkle seaweed flakes, and sprinkle sesame oil slightly to finish.