Description
Gochujang fried rice brings spicy Korean comfort right to your dinner table with minimal effort and maximum flavor. Toss leftover rice with this fiery condiment, crisp vegetables, and a quick protein for a weeknight meal that’ll satisfy your craving for something bold and delicious.
Ingredients
Scale
Main Ingredients:
- 3 cups long-grain rice
- 1 cup frozen peas and carrots
- 4 large eggs
- ½ small onion
- 2 cloves garlic
Sauce Ingredients:
- 3 tablespoons gochujang paste
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
Supporting Ingredients:
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 tablespoon sesame seeds
- 2 green onions
Instructions
- Whisk 3 tablespoons gochujang, 2 tablespoons soy sauce, and 1 teaspoon sesame oil in a small bowl until smooth. Set your sauce mixture aside.
- Heat 1 tablespoon vegetable oil in a wok at medium-high heat. Sauté diced onion for 2-3 minutes until translucent.
- Add 2 minced garlic cloves and cook for 30 seconds. Transfer the onion-garlic mixture to a separate bowl.
- Pour another splash of oil into the wok. Spread 3 cups of cold, day-old rice across the surface and let it crisp for 2-3 minutes without stirring.
- Flip and continue frying rice until golden and slightly crunchy. Transfer to the bowl with onion-garlic mixture.
- Melt 2 tablespoons butter in the wok. Add 1 cup frozen peas and carrots with 1 tablespoon sesame seeds.
- Return rice and onion mixture to the wok. Pour prepared sauce over everything and toss to coat completely.
- Cook the combined ingredients for 1-2 minutes at medium heat, ensuring everything is heated through.
- In a separate pan, fry 4 eggs at medium heat until your preferred doneness is reached.
- Divide rice into 4 serving bowls. Top each bowl with a fried egg.
- Garnish with 2 sliced green onions if desired.
Notes
- Make sure rice is cold and slightly dry for the best texture, as freshly cooked rice can become mushy when frying.
- Toast sesame seeds in a dry pan before adding to the dish to enhance their nutty flavor and bring out deeper aromatics.
- For a vegetarian version, swap eggs with crispy tofu and use plant-based butter to keep the recipe adaptable.
- Customize heat levels by adjusting gochujang quantity, allowing more or less spice depending on your personal preference.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Stir-Fried
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 470 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 185 mg