If you crave bold flavors and a comforting meal that’s quick and satisfying, then this Gochujang Fried Rice Recipe is about to become your new favorite go-to. Combining the spicy, savory kick of Korean chili paste with the comforting textures of fried rice, this dish is a perfect harmony of heat, sweetness, and umami. It’s incredibly versatile, relying on simple ingredients that come together beautifully to create layers of flavor, bright colors, and that irresistible aroma that fills the kitchen and your heart all at once.
Ingredients You’ll Need
Getting to know the ingredients for this Gochujang Fried Rice Recipe shows just how accessible but essential each one is to the dish’s magic. Every element plays a crucial role in building taste, texture, and vibrant color, balancing perfectly when combined.
- Gochujang (3 tablespoons): The star Korean chili paste that brings smoky, spicy, and slightly sweet depth to the dish.
- Low-sodium soy sauce (2 tablespoons): Adds a salty umami backdrop without overpowering the gochujang’s unique flavor.
- Sesame oil (1 teaspoon): Provides a nutty aroma and a subtle richness that elevates the entire flavor profile.
- Vegetable oil (3 tablespoons, divided): Essential for frying and getting that slightly crispy texture on the rice.
- Onion (½ small, diced): Adds sweetness and texture, softening nicely when sautéed.
- Garlic (2 cloves, minced): Infuses a fragrant, savory punch that balances the heat of the gochujang.
- Cooked long-grain rice (3 cups, day-old and chilled recommended): The base of the dish; using chilled rice helps achieve perfect frying and prevents clumping.
- Frozen peas and carrots (1 cup): Brighten the dish with color as well as a sweet, fresh texture.
- Unsalted butter (2 tablespoons): Adds a creamy, rich layer that harmonizes well with the spicy sauce.
- Large eggs (4): Fried on top to lend extra protein, texture, and a luscious finishing touch.
- Sesame seeds (1 tablespoon, optional): For a toasty crunch and a lovely garnish.
- Green onions (2, sliced, optional): Add a bright, fresh finish and a pop of green for visual appeal.
How to Make Gochujang Fried Rice Recipe
Step 1: Make Sauce
Whisk together the gochujang, soy sauce, and sesame oil in a small bowl. This spicy, savory sauce is the heartbeat of the dish, so blending it well in advance sets you up for success.
Step 2: Sauté Aromatics
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, then toss in the diced onion and minced garlic. Cook until fragrant and softened—this step unlocks the sweetness and depth, creating a flavorful base for the rice.
Step 3: Fry Rice
Add a splash more vegetable oil to your pan and fry the cooked rice in batches. This technique helps the grains get a delightfully crispy texture that contrasts beautifully with the saucy coating later on. Set the fried rice aside with the cooked aromatics.
Step 4: Stir-fry Vegetables
In the same skillet, toss in frozen peas and carrots along with butter and sesame seeds if you’re using them. Stir until everything is heated through and the butter melts into a rich, glossy coating, adding sweet and nutty notes.
Step 5: Combine and Finish
Return the onions, garlic, and fried rice to the pan. Pour over your prepared gochujang sauce then toss everything together vigorously. Let the mixture cook a bit longer until it’s warm and the flavors meld together with a slightly caramelized finish.
Step 6: Fry Eggs
Clean your skillet, add a splash of oil, and fry eggs to your personal liking. The runny yolks mix into the rice for a decadent, creamy bite, but even a firm fry works beautifully.
Step 7: Serve
Dish out the gochujang fried rice into bowls, top each serving with a perfectly fried egg, and sprinkle sliced green onions for a fresh burst and color contrast.
How to Serve Gochujang Fried Rice Recipe
Garnishes
A simple sprinkle of toasted sesame seeds and sliced green onions not only brightens the look but also adds textural contrast and a fresh pop to each bite. These garnishes help to highlight the Korean-inspired elements and round out the dish beautifully.
Side Dishes
This fried rice pairs exceptionally well with kimchi to add a tangy, fermented crunch that contrasts the spicy, rich rice. Additionally, a simple cucumber salad or steamed bok choy makes for refreshing sides that keep the meal balanced and vibrant.
Creative Ways to Present
Serve the dish in individual stone bowls to keep the rice sizzling hot and enhance the crispy texture. Alternatively, create a rice bowl with an array of toppings like avocado slices for creaminess or roasted seaweed flakes for an umami punch, inviting guests to personalize every bite.
Make Ahead and Storage
Storing Leftovers
Place any leftover gochujang fried rice in an airtight container and refrigerate. It stays fresh for up to 3 days, making it a convenient, crave-worthy lunch or dinner option with minimal effort.
Freezing
While it’s best enjoyed fresh, you can freeze leftover fried rice in freezer-safe containers or bags. Freeze in portion sizes for up to one month, but expect slight texture changes in the vegetables after thawing.
Reheating
To reheat, warm the rice in a skillet over medium heat to help restore some of the original crispness. Adding a splash of water or soy sauce can revive moisture and flavor. Reheat eggs separately to avoid overcooking unless you prefer fully cooked yolks.
FAQs
Can I use fresh rice instead of day-old rice?
Day-old rice is best because it’s drier and prevents clumping or mushiness when frying. If you have fresh rice, spread it out to cool and dry slightly before cooking to mimic this effect.
How spicy is this Gochujang Fried Rice Recipe?
The spice level is medium, thanks to the gochujang’s balance of heat and sweetness. You can always adjust the amount of gochujang to suit your heat tolerance, adding more for extra kick or less for gentler warmth.
What kind of rice works best?
Long-grain rice is ideal because its separate grains fry up nicely without sticking together. Jasmine or basmati rice are popular choices, and using day-old refrigerated rice helps achieve that perfect texture.
Can I make this vegetarian or vegan?
Yes! Skip the eggs and butter, and use a plant-based oil or vegan butter substitute. The dish still tastes incredible with just the gochujang sauce and veggies, and you can add tofu or tempeh as protein options.
Is sesame oil necessary?
Sesame oil is highly recommended because it imparts a distinctive nutty flavor essential to authentic Korean-inspired dishes. However, it can be omitted or replaced with another oil if unavailable, though the flavor profile will change slightly.
Final Thoughts
You really can’t go wrong with this Gochujang Fried Rice Recipe as your next weeknight meal or weekend treat. It’s easy, packed with flavors that excite your palate, and comforting enough to feel like a warm hug on a plate. Once you try it, I promise it’ll become a steadfast favorite that you’ll want to make again and again — so grab those ingredients and let the delicious adventure begin!
Print
Gochujang Fried Rice Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Gochujang Fried Rice recipe offers a flavorful and spicy twist on traditional fried rice, using Korean chili paste (gochujang) to create a rich, savory sauce. Combining crispy day-old rice with sautéed aromatics, vibrant peas and carrots, and a perfectly fried egg on top, this dish is both satisfying and easy to make in under 30 minutes. Ideal for a quick weeknight meal that delivers bold Korean-inspired flavors.
Ingredients
Sauce
- 3 tablespoons gochujang (Korean chili paste), more to taste
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
Main Ingredients
- 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
- 4 large eggs
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced (optional)
Instructions
- Make Sauce: In a small bowl, whisk together the gochujang, low-sodium soy sauce, and sesame oil until smooth. Set this spicy and savory sauce mixture aside for later use.
- 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 from the pan and set aside.
- Fry Rice: Add another splash of vegetable oil to the skillet. Fry the chilled, day-old cooked rice in batches, allowing it to crisp up slightly. This step ensures the rice develops a nice texture. Once done, remove and set the rice aside with the cooked onions and garlic.
- Stir-fry Vegetables: Add the frozen peas and carrots, unsalted butter, and sesame seeds (if using) to the skillet. Cook this mixture until the vegetables are heated through, about 3-4 minutes, stirring occasionally.
- Combine and Finish: Return the sautéed onions, garlic, and fried rice to the skillet with the vegetables. Pour in the prepared gochujang sauce and toss everything together thoroughly to coat the rice and vegetables. Cook for a few more minutes until everything is heated through and slightly caramelized for maximum flavor.
- Fry Eggs: In the same skillet, add a small splash of vegetable oil and fry the eggs to your preference—sunny side up or over easy—so that the runny yolk can enhance the fried rice when served.
- Serve: Divide the gochujang fried rice among bowls. Top each portion with a fried egg and garnish with sliced green onions if desired. Serve immediately while hot for the best experience.
Notes
- Using day-old cooked rice is crucial to achieving the perfect texture and preventing sogginess in the fried rice.
- You can adjust the amount of gochujang according to your spice tolerance.
- For a vegetarian version, substitute butter with a plant-based alternative and ensure the eggs are omitted or replaced as needed.
- Make sure to cook the rice in batches so it crisps nicely without steaming.
- Adding the egg last keeps it tender and allows you to control how runny the yolk remains.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
