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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!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 -3 servings
Course: Main Dish
Cuisine: Korean
Ingredients Method Notes

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

Method
 

  1. Prep the Ingredients: Ensure your rice is day-old and cold to prevent it from turning mushy.
  2. Sauté the Aromatics: Heat vegetable oil in a pan and sauté onion and garlic until fragrant.
  3. Fry the Rice: Add rice in batches, pressing it into the pan to get crispy edges.
  4. Mix in the Flavor: Stir in peas, carrots, soy sauce, gochujang, and butter until evenly coated.
  5. 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.