Gochujang Fried Rice Recipe

This Gochujang Fried Rice is a flavorful and spicy dish that’s perfect for a quick and easy weeknight dinner! Imagine fluffy rice stir-fried with a medley of vegetables and a spicy, savory gochujang sauce, topped with a perfectly fried egg. This recipe is ready in just 30 minutes, making it a fantastic option when you’re short on time but still crave a delicious and exciting meal.

Why You’ll Love This Recipe

• Quick and Easy: Perfect for busy weeknights, this recipe comes together in a flash with minimal ingredients and simple steps.
• Flavorful and Spicy: The combination of gochujang (Korean chili paste), soy sauce, and sesame oil creates a delicious and spicy sauce that coats the rice and vegetables beautifully.
• Versatile: Use your favorite vegetables or protein to customize this fried rice. You can also adjust the spice level to your preference.
• One-Pan Wonder: Minimal cleanup! Everything cooks together in one pan, saving you time and effort.

this Recipe

Ingredients

Sauce

• Gochujang (Korean chili paste): Adds a spicy kick and a fermented flavor. Adjust the amount to your liking.
• Low-sodium soy sauce: Provides a salty and savory base for the sauce.
• Sesame oil: Adds a nutty aroma and flavor.

Rice

• Vegetable oil: Used for frying the rice and other ingredients.
• Onion: Diced and adds a savory base and sweetness.
• Garlic: Minced and adds a fragrant and savory punch.
• Cooked long grain rice: Day-old, chilled rice is recommended for the best texture.
• Frozen peas and carrots: Adds a variety of vegetables and a pop of color.
• Unsalted butter: Adds richness and flavor to the fried rice.
• Eggs: Fried and adds a protein boost and a creamy yolk to the dish.
• Sesame seeds (optional): Adds a nutty crunch and visual appeal.
• Green onions (optional): Sliced and adds a fresh onion flavor and a pop of color as a garnish.

Note: For exact measurements, see the recipe card below!

How to Make Gochujang Fried Rice

Step 1: Make the Sauce

In a small bowl, whisk together the gochujang, soy sauce, and sesame oil until well combined. Set aside.

Step 2: Fry the Rice in Batches

Heat 1 tablespoon of vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the diced onion and cook for 2-3 minutes, or until softened and translucent. Add the minced garlic and cook for another 30 seconds, or until fragrant. Transfer the onion and garlic to a bowl and set aside.

Add another splash of vegetable oil to the pan and add about ⅓ of the cooked rice. Spread the rice in an even layer and allow it to cook for 2-3 minutes, or until it takes on a little color and gets crispy around the edges. Transfer the fried rice to the bowl with the onion and garlic. Repeat this process with the remaining rice, adding more oil to the pan as needed.

Step 3: Finish the Fried Rice

Add the frozen peas and carrots, butter, and sesame seeds (if using) to the empty skillet. Stir and cook for a minute to warm up the ingredients. Add the cooked onions, garlic, and fried rice back to the pan along with the prepared gochujang sauce. Toss gently until everything is evenly coated. Cook for 1-2 minutes, or until you see a little caramelization on the bottom of the pan. Remove from the heat and divide the fried rice among four serving bowls.

Step 4: Fry the Eggs and Serve

Return the skillet to the heat and add a splash of vegetable oil. Crack the eggs into the pan and fry for 2-3 minutes, or until cooked to your liking. Top each bowl of fried rice with a fried egg and garnish with sliced green onions, if desired. Serve immediately.

Pro Tips for Making the Recipe

• Use day-old rice: Day-old, chilled rice is best for fried rice, as it has less moisture and will fry up more crispy.
• Fry the rice in batches: Frying the rice in batches ensures that it gets crispy and doesn’t become mushy.
• Adjust the spice level: Adjust the amount of gochujang to your liking, depending on how spicy you want the dish.
• Add other vegetables: Feel free to add your favorite vegetables to the fried rice, such as sliced mushrooms, diced bell peppers, or shredded carrots.
• Make ahead: You can cook the rice and vegetables ahead of time and store them separately in the refrigerator for up to 3 days. When ready to serve, simply reheat the rice and vegetables, make the sauce, and combine.

How to Serve

This Gochujang Fried Rice is delicious on its own, but here are some serving suggestions:

• Fried Egg: Top with a fried egg for extra protein and a creamy yolk.
• Kimchi: Serve with a side of kimchi for a tangy and spicy kick.
• Sesame Seeds: Garnish with sesame seeds for added nutty flavor and visual appeal.

Make Ahead and Storage

This Gochujang Fried Rice is best enjoyed fresh, but you can also prepare components ahead of time or store leftovers for later.

Storing Leftovers

Store leftover fried rice in an airtight container in the refrigerator for up to 4-5 days.

Reheating

Reheat gently on the stovetop over medium heat or in the microwave until warmed through.

FAQs

1. Can I use a different type of rice?
While long-grain rice is recommended for this recipe, you can experiment with other types of rice, such as brown rice or jasmine rice. Adjust the cooking time as needed.

2. Can I make this recipe vegetarian?
Yes, you can! Omit the chicken and add tofu or tempeh instead. You can also add more vegetables, such as mushrooms, broccoli, or carrots.

3. Can I make this recipe without the gochujang?
Yes, you can! If you don’t have gochujang or prefer a milder flavor, you can substitute it with sriracha or another chili sauce.

4. Can I add other seasonings to the dish?
Absolutely! Feel free to experiment with your favorite seasonings, such as garlic powder, onion powder, or grated ginger.

This Gochujang Fried Rice Recipe is a quick, easy, and delicious way to enjoy a flavorful and spicy meal. With its simple preparation, versatile ingredients, and one-pan convenience, it’s a recipe you’ll want to make again and again!

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