Gochujang Fried Rice
A vibrant and flavorful Korean dish that is simple to make and highly customizable, Gochujang Fried Rice is perfect for busy days or as a satisfying meal anytime.
Ingredients
For the sauce
- 3 tablespoons gochujang (Korean chili paste) more to taste
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
For frying
- 3 tablespoons vegetable oil divided
Main ingredients
- ½ small onion, diced
- 2 cloves garlic, minced
- 3 cups cooked long-grain rice (day-old, chilled rice recommended)
- 1 cup frozen peas and carrots
- 2 tablespoons unsalted butter
- 4 large eggs
Optional garnishes
- 1 tablespoon sesame seeds (optional)
- 2 green onions sliced (optional)
Instructions
Preparation
- In a small bowl, whisk together gochujang, soy sauce, and sesame oil. Set aside.
- Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Sauté onion and garlic until softened and fragrant. Remove and set aside.
- Add another splash of oil to the pan and fry cooked rice in batches until crispy. Remove and set aside with the onions and garlic.
Cooking
- Add frozen peas and carrots, butter, and sesame seeds (if using) to the skillet. Cook until heated through.
- Return cooked onions, garlic, and fried rice to the pan. Add the prepared sauce and toss to coat. Cook until heated through and slightly caramelized.
- In the same skillet, add a splash of oil and fry eggs to your liking.
Serving
- Divide fried rice among bowls. Top each with a fried egg and sliced green onions (optional).
Notes
Gochujang Fried Rice pairs beautifully with a side of kimchi or a fresh cucumber salad. For extra heat, add sliced fresh chili peppers or more gochujang on top. Use day-old rice for the best texture. Feel free to add proteins like chicken or beef. Adjust spiciness to your taste and ensure your pan is hot enough for crispy rice.