Description
Gochujang Fried Rice is a spicy, flavor-packed twist on the classic fried rice dish, featuring Korean chili paste, fresh vegetables, and optional eggs for added protein. This quick and easy stir-fried rice recipe uses day-old rice for the best texture and is garnished with sesame seeds, green onions, and cilantro for a deliciously 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
- 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)
Garnishes
- 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, let it cool in the fridge for about 30 minutes before using it in the recipe.
- Sauté the aromatics and 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 the onion begins to soften. Add minced garlic and sauté for another 30 seconds until fragrant. Add the carrots and bell pepper, cooking for another 2-3 minutes until softened but still slightly crisp.
- Cook the eggs (optional): If using eggs, push the vegetables to one side of the pan and crack the eggs into the empty side. Scramble them until fully cooked, about 1-2 minutes, then mix the eggs into the vegetables.
- Combine rice and sauce: Add the cold rice to the pan with the vegetables and eggs. Stir everything together to combine. In a small bowl, mix the gochujang, soy sauce, rice vinegar, and sugar (if using). Pour this sauce mixture over the rice, stirring well to coat evenly. Let the rice cook for another 3-4 minutes, allowing it to get slightly crispy and browned.
- Garnish and serve: Once the rice is cooked through and well-coated in the sauce, remove it from the heat. Garnish with chopped green onions, a sprinkle of sesame seeds, and fresh cilantro if desired. Serve hot and enjoy!
Notes
- Using day-old rice is key to achieving the perfect texture for fried rice.
- You can substitute vegetables based on availability, such as using frozen peas or corn.
- For a gluten-free version, use tamari instead of soy sauce.
- The eggs are optional but add protein and texture to the dish.
- Adjust the amount of gochujang based on your preferred spice level.
- Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days.
