Description
Korean Gochujang Fried Rice turns boring leftovers into a spicy, quick dinner that saves your evening. Tossing cold rice with fiery gochujang sauce creates a seriously delicious meal that disappears from plates faster than you can grab seconds.
Ingredients
Scale
Main Ingredients:
- 2 cups rice
- 23 tablespoons gochujang
- 2 large eggs
- 1 small onion
- ½ cup carrots
- ½ cup bell pepper
Supporting Ingredients:
- 1 tablespoon sesame oil
- 2 cloves garlic
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
Garnish Ingredients:
- 1 tablespoon sesame seeds
- 23 green onions
- Fresh cilantro
Instructions
- Retrieve your cold, day-old rice from the refrigerator. Ensure the rice grains are separated and not clumped together, which helps create perfect crispy texture.
- Place a large skillet or wok over medium heat. Pour 15 milliliters (1 tablespoon) sesame oil and wait 30 seconds until it shimmers slightly.
- Add 1 small diced onion to the hot oil. Sauté for 2-3 minutes until the onion turns translucent and softens. Introduce 2 minced garlic cloves and cook for another 30 seconds.
- Toss 120 grams (½ cup) diced carrots and bell peppers into the pan. Stir continuously for 2-3 minutes, maintaining a crisp-tender vegetable texture.
- If using eggs, create a small empty space in the pan. Crack 2 large eggs directly into this area. Scramble rapidly for 1-2 minutes, then incorporate with the vegetables.
- Introduce 2 cups of cold rice to the skillet. Stir aggressively to distribute vegetables and eggs evenly throughout the rice.
- Whisk 23-30 milliliters (2-3 tablespoons) gochujang, 15 milliliters (1 tablespoon) soy sauce, 5 milliliters (1 teaspoon) rice vinegar, and 5 grams (1 teaspoon) sugar in a separate bowl.
- Pour the sauce mixture over the rice. Stir thoroughly to coat every grain, cooking for 3-4 minutes until edges become golden and crispy.
- Remove from heat. Sprinkle 15 grams (1 tablespoon) sesame seeds, 2-3 chopped green onions, and optional fresh cilantro over the top.
- Serve immediately while the rice remains piping hot and sauce is glossy.
Notes
- Cooled rice is crucial for achieving that perfect fried rice texture, preventing clumping and helping each grain crisp up beautifully.
- Gochujang’s heat can vary, so taste and adjust the sauce to match your spice preference by adding more or less of the spicy paste.
- For a protein boost, swap eggs with tofu, chicken, or shrimp, making sure to cook the protein thoroughly before adding rice.
- Gluten-free diets can easily adapt this recipe by using tamari instead of soy sauce and checking that the gochujang brand is gluten-free.
- Prep Time: 35 minutes
- Cook Time: 10-13 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 2
- Calories: 565 kcal
- Sugar: 10 g
- Sodium: 1200 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 185 mg