Gochujang Fried Rice: A Bold and Flavorful Korean Classic
This Spicy Gochujang Fried Rice is a quick and delicious Korean-inspired dish packed with bold flavors, spice, and umami. Made with day-old rice, gochujang, and crispy vegetables, it’s an easy way to elevate your weeknight meal with minimal effort!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2-3 servings
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Korean
Ingredients
- Day-old cooked rice (the key to achieving the perfect fried rice texture)
- Vegetable oil (high smoke point oils like peanut or avocado work best)
- Onion and garlic (adds a deep aromatic base)
- Frozen peas and carrots (a convenient and colorful addition)
- Unsalted butter (enhances richness and depth)
- Soy sauce (provides umami and saltiness)
- Gochujang (Korean red chili paste, the star ingredient delivering spice and umami)
- Sesame oil (adds nutty complexity)
- Eggs (fried or scrambled, adding creaminess and protein)
- Sesame seeds and green onions (for garnish and extra crunch)
Instructions
- Prep the Ingredients: Ensure your rice is day-old and cold to prevent it from turning mushy.
- Sauté the Aromatics: Heat vegetable oil in a pan and sauté onion and garlic until fragrant.
- Fry the Rice: Add rice in batches, pressing it into the pan to get crispy edges.
- Mix in the Flavor: Stir in peas, carrots, soy sauce, gochujang, and butter until evenly coated.
- The Finishing Touch: Fry eggs separately and serve them on top of the rice. Garnish with sesame seeds and green onions.
Notes
- Adjust Spice Level: Reduce gochujang for a milder dish.
- Add Protein: Toss in tofu, shrimp, or chicken for extra variety.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a pan over low heat, adding a splash of water if needed.