Description
This Gochujang Fried Rice recipe is a flavorful and spicy Korean-inspired dish that combines savory gochujang sauce with crispy fried rice, sautéed vegetables, and a perfectly fried egg on top. It’s quick to make, packed with umami, and perfect for a satisfying weeknight meal.
Ingredients
Scale
Sauce
- 3 tablespoons gochujang (Korean chili paste), more to taste
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
Fried Rice
- 3 tablespoons vegetable oil, divided
- 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
- 1 tablespoon sesame seeds (optional)
Toppings
- 4 large eggs
- 2 green onions, sliced (optional)
Instructions
- Make Sauce: In a small bowl, whisk together gochujang, low-sodium soy sauce, and sesame oil until smooth. Set the sauce aside to be added later.
- Sauté Aromatics: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the diced onion and minced garlic, cooking until they are softened and fragrant, about 2–3 minutes. Remove the mixture from the pan and set aside.
- Fry Rice: Add another splash of vegetable oil to the pan. Working in batches if needed, add the chilled cooked rice and fry until the grains are crispy and slightly browned, stirring occasionally. Remove the crispy rice and set aside with the onions and garlic.
- Stir-fry Vegetables: In the same skillet, add the frozen peas and carrots along with the butter and sesame seeds if using. Cook, stirring regularly, until the vegetables are heated through and well coated with butter, about 3–4 minutes.
- Combine and Finish: Return the cooked onions, garlic, and fried rice to the pan with the vegetables. Pour the prepared gochujang sauce over everything and toss thoroughly to coat the mixture evenly. Continue to cook for 2–3 minutes until the rice is heated through and the sauce slightly caramelizes on the rice.
- Fry Eggs: In the same skillet, add a splash of vegetable oil if necessary and fry the eggs sunny-side up or to your liking until the whites are set but yolks remain runny, or cooked through if preferred.
- Serve: Divide the gochujang fried rice evenly among four bowls. Top each serving with a fried egg and garnish with sliced green onions if desired. Serve immediately for best taste.
Notes
- Using day-old, chilled rice is essential for fried rice to ensure it fries up nicely and doesn’t get mushy.
- Adjust the amount of gochujang according to your preferred spice level.
- You can substitute frozen mixed vegetables with fresh ones if preferred, just adjust cooking time accordingly.
- For added protein, consider adding cooked chicken, shrimp, or tofu alongside the vegetables.
- Sesame seeds and green onions are optional but add a nice texture and flavor contrast.
- To make this recipe vegan, omit the eggs and use plant-based butter.
