Description
This Gochujang Fried Rice recipe offers a flavorful Korean-inspired dish featuring spicy gochujang chili paste, crispy fried rice, sautéed vegetables, and a perfectly fried egg on top. It’s quick to prepare, making it an ideal weeknight meal that balances savory, spicy, and slightly sweet notes with a delightful texture contrast.
Ingredients
Scale
Sauce
- 3 tablespoons gochujang (Korean chili paste), more to taste
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
Vegetables & Others
- ½ small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced (optional)
Rice & Oils
- 3 tablespoons vegetable oil, divided
- 3 cups cooked long-grain rice (day-old, chilled rice recommended)
- 2 tablespoons unsalted butter
Eggs
- 4 large eggs
Instructions
- Prepare the sauce: In a small bowl, whisk together the gochujang, low-sodium soy sauce, and sesame oil until smooth. Set this spicy and savory sauce 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; sauté until they become softened and fragrant, about 2-3 minutes. Remove them from the pan and set aside.
- Fry the rice: Add another splash of vegetable oil to the skillet. Fry the chilled cooked rice in batches, spreading it out to let it crisp up slightly. This should take about 4-5 minutes per batch. Remove the crispy rice from the pan and set aside with the sautéed onions and garlic.
- Cook vegetables: To the same skillet, add the frozen peas and carrots along with the unsalted butter and optional sesame seeds. Cook, stirring occasionally, until the vegetables are heated through and tender, about 3-4 minutes.
- Combine and season: Return the fried rice and the sautéed onions and garlic to the pan with the cooked vegetables. Pour the prepared gochujang sauce over the mixture and toss well to coat everything evenly. Continue cooking for 2-3 minutes, allowing the rice to caramelize slightly and absorb the flavors.
- Fry the eggs: In the same skillet, add a splash of vegetable oil if needed and fry the eggs to your preferred doneness—sunny side up is ideal for this dish as the runny yolk adds richness.
- Serve: Divide the gochujang fried rice among bowls. Top each serving with a fried egg and garnish with sliced green onions if desired. Serve immediately for the best flavor and texture.
Notes
- Using day-old rice is important to achieve crispy fried rice texture. Freshly cooked rice tends to be too sticky and soft.
- Adjust the amount of gochujang to suit your spice preference.
- For a protein boost, consider adding cooked chicken, shrimp, or tofu along with the vegetables.
- Make sure your pan or wok is hot enough to get crispy rice without burning it.
- Optional sesame seeds and green onions add extra flavor and texture but can be omitted if unavailable.
