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
Scale
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
