Description
Gochujang Fried Rice is a spicy, flavor-packed twist on classic fried rice made with cold, day-old rice, fresh vegetables, and a savory-sweet Korean chili paste sauce. Loaded with vibrant colors and bold flavors, this quick and easy recipe can be customized with eggs for added protein and garnished with sesame seeds, green onions, and fresh cilantro for a delicious and satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 cups cooked rice (preferably cold, day-old rice works best for fried rice)
- 1 tablespoon sesame oil (or vegetable oil)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup carrots, diced (or use frozen peas and carrots)
- 1/2 cup bell pepper, chopped
- 2 large eggs (optional, for added protein)
Sauce and Garnishes
- 2-3 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon rice vinegar
- 1 teaspoon sugar (optional, for sweetness)
- 1 tablespoon sesame seeds (optional, for garnish)
- 2-3 green onions, chopped (for garnish)
- Fresh cilantro (optional, for garnish)
Instructions
- Prepare the Rice: Ensure your rice is cooked and cooled. Day-old rice works best for fried rice as it is less sticky and holds up better when frying. If using fresh rice, allow it to cool in the fridge for about 30 minutes before use.
- Sauté Vegetables: Heat 1 tablespoon of sesame oil in a large frying pan or wok over medium heat. Add the chopped onion and sauté for about 2-3 minutes until it begins to soften. Add the minced garlic and sauté for another 30 seconds until fragrant. Then add the carrots and bell pepper, cooking for an additional 2-3 minutes until they are softened but still slightly crisp.
- Cook the Eggs (Optional): If using eggs, push the vegetables to one side of the pan. Crack the eggs into the empty side and scramble them until fully cooked, about 1-2 minutes. Mix the scrambled eggs into the vegetables evenly.
- Add Rice and Sauce: Add the cold rice to the pan with the vegetables and eggs. Stir to combine everything. In a small bowl, mix gochujang, soy sauce, rice vinegar, and sugar (if using). Pour the sauce over the rice mixture, stirring well to coat everything evenly. Let the rice cook for another 3-4 minutes to develop slight crispiness and browning.
- Garnish and Serve: Once the rice is cooked through and coated in the sauce, remove the pan from heat. Garnish with chopped green onions, a sprinkle of sesame seeds, and fresh cilantro if desired. Serve hot and enjoy your flavorful Gochujang Fried Rice!
Notes
- Using day-old rice helps achieve the perfect texture as it’s less sticky and fries better.
- You can substitute vegetables based on your preference, such as peas, corn, or mushrooms.
- Adjust the amount of gochujang to control the heat level, adding more for a spicier dish.
- For a gluten-free version, use tamari instead of regular soy sauce.
- Optional garnishes like sesame seeds and fresh cilantro add extra texture and flavor.
