Gochujang Fried Rice Recipe
If you’re craving a dish that’s bursting with bold, spicy, and savory flavors, you’ve come to the right place. This Gochujang Fried Rice Recipe is an absolute kitchen champion that brings together the perfect balance of heat from the gochujang, the richness of butter and egg, and the satisfying texture of crispy fried rice. It’s a simple yet spectacular way to elevate everyday leftovers into a meal that feels special, comforting, and entirely addictive. Trust me, once you try this, it will quickly become a go-to recipe in your rotation for quick dinners, lunchboxes, or anytime you want a delicious kick of Korean-inspired flavor.
Ingredients You’ll Need
These ingredients are straightforward but pack a powerful punch in making this fried rice satisfyingly flavorful. Each component plays a crucial role; from the spicy depth of gochujang to the delicate nuttiness from sesame oil, and the crispy rice that delivers incredible texture with every bite.
- Gochujang (3 tablespoons): Key to that iconic Korean chili paste flavor, bringing both heat and umami depth.
- Low-sodium soy sauce (2 tablespoons): Adds a savory salty element without overpowering the dish.
- Sesame oil (1 teaspoon): A fragrant finishing touch that infuses a subtle nuttiness.
- Vegetable oil (3 tablespoons, divided): Needed to get the rice crispy and to sauté the aromatics perfectly.
- Half a small onion, diced: Sweetness and texture contrast to balance the spicy sauce.
- Garlic (2 cloves, minced): Gives a punch of aroma and rich flavor.
- Cooked long-grain rice (3 cups): Using day-old chilled rice ensures your fried rice has ideal body and texture.
- Frozen peas and carrots (1 cup): Bright veggies add color and subtle sweetness.
- Unsalted butter (2 tablespoons): Brings a luxurious, rich mouthfeel when cooking veggies and rice.
- Large eggs (4): Fried to your liking, they add protein and make this dish hearty.
- Sesame seeds (1 tablespoon, optional): For an extra toasty crunch and pretty garnish.
- Green onions (2, sliced, optional): Fresh sharpness to brighten and finish the dish elegantly.
How to Make Gochujang Fried Rice Recipe
Step 1: Make the sauce
Start by whisking together the gochujang, soy sauce, and sesame oil in a small bowl. This sauce is the flavor powerhouse of your dish, blending spicy, salty, and nutty elements beautifully. Setting it aside lets you focus on building layers of texture and aroma in the next steps.
Step 2: Sauté aromatics
Heat 1 tablespoon of vegetable oil in a wok or large skillet on medium-high heat, then add diced onion and minced garlic. Sauté these until they soften and release their wonderful fragrance—this step builds a flavorful base for your fried rice that you’ll love.
Step 3: Fry the rice
Add a little more oil to the pan and fry the cooked rice in batches. The goal is to get some crispy, slightly caramelized bits that make every bite a delightful contrast. Remove the crispy rice from the pan and keep it aside along with the sautéed aromatics.
Step 4: Stir-fry vegetables
Now toss in your frozen peas and carrots along with butter and, if you’re using them, sesame seeds. Cooking the veggies in butter brings a velvety richness that balances the gochujang’s heat and softens the peas and carrots to perfect tenderness.
Step 5: Combine and finish
Return the sautéed onion, garlic, and crispy rice back into the skillet. Pour your prepared sauce over everything and toss well to coat each rice grain evenly. Keep stirring as it cooks until it’s heated through and the sauce clings to the rice, developing a slightly caramelized surface that’s pure magic.
Step 6: Fry eggs
In the same skillet, add a splash of oil and fry the eggs to your liking—whether you prefer runny yolks or fully set, these eggs elevate the dish from great to truly spectacular with their creamy texture and richness.
How to Serve Gochujang Fried Rice Recipe
Garnishes
Finishing your fried rice with a sprinkle of sliced green onions and toasted sesame seeds adds fresh, crunchy, and nutty layers that complement the rich, spicy flavors beautifully. These simple touches not only make the dish gorgeous but add bursts of flavor and texture that bring the whole experience to life.
Side Dishes
This Gochujang Fried Rice Recipe pairs wonderfully with crunchy kimchi for that classic Korean vibe, or a crisp cucumber salad to cool things down. You can also serve it alongside steamed dumplings or a protein of your choice for an unforgettable meal.
Creative Ways to Present
For a fun twist, serve the fried rice inside lettuce cups or alongside crispy Korean fried chicken bites. You can also turn it into a rice bowl with additional toppings like pickled radish, avocado slices, or even crispy seaweed flakes for a delightful medley of flavors and textures.
Make Ahead and Storage
Storing Leftovers
Store leftover Gochujang Fried Rice Recipe in an airtight container in the refrigerator for up to three days. The flavors meld even more overnight, making leftover meals just as enjoyable as fresh.
Freezing
You can freeze this fried rice by placing it in a freezer-safe container or zip-top bag, keeping it good for up to two months. Be sure to cool it completely before freezing for best texture upon reheating.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of oil or water to prevent sticking and to refresh the moisture. Avoid microwaving if possible, as frying in a pan keeps the rice nice and crispy, which is the hallmark of great fried rice.
FAQs
Can I make this dish vegetarian or vegan?
Absolutely! Simply skip the eggs and butter, or replace butter with plant-based margarine, and use tofu or extra vegetables to boost the protein and texture. The gochujang sauce remains the star flavor.
What can I use if I don’t have gochujang?
While gochujang is unique, you can substitute it with a mix of chili paste and a little miso or soy sauce to mimic the depth and heat, though the authentic Korean flavor might be slightly different.
Is day-old rice necessary?
Day-old rice is recommended because it’s drier and less sticky, which helps achieve that perfect fried rice texture with crispy edges. If you must use fresh rice, spread it out to cool and dry before frying.
Can I add other proteins?
Definitely! Cooked chicken, shrimp, or even thin slices of beef work great stirred in. Just add these proteins after frying the vegetables for an all-in-one meal.
How spicy is this recipe?
The spice level depends on how much gochujang you use. It has a nice heat that’s manageable for most, but feel free to adjust to your taste by adding more or less to the sauce.
Final Thoughts
I genuinely hope you give this Gochujang Fried Rice Recipe a try soon because it’s one of those wonderfully satisfying dishes that’s quick, versatile, and passionately flavorful. It’s perfect for sharing with friends or treating yourself to something spicy and comforting any day of the week. Once this dish finds its way into your kitchen, it will surely become a beloved staple that inspires countless variations and happy meals ahead.
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Gochujang Fried Rice Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
Gochujang Fried Rice is a flavorful Korean-inspired dish featuring crispy fried rice tossed with a spicy, savory gochujang sauce, sautéed vegetables, and topped with a perfectly fried egg. This easy 30-minute meal combines the heat of Korean chili paste with the comfort of fried rice, making it a delightful weeknight dinner for four.
Ingredients
Sauce
- 3 tablespoons gochujang (Korean chili paste), more to taste
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
Fried Rice and Vegetables
- 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)
Eggs and Garnish
- 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 well combined. Set the sauce aside to allow the flavors to meld.
- 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, sautéing until they become softened and fragrant, about 2-3 minutes. Remove the aromatics from the pan and set aside.
- Fry Rice: Add another splash of vegetable oil to the pan. Working in batches if necessary, add the chilled cooked rice to the pan and fry until it becomes crispy and slightly golden, about 4-5 minutes per batch. Remove the fried rice and combine with the sautéed onion and garlic.
- Stir-fry Vegetables: In the same skillet, add the frozen peas and carrots along with the unsalted butter and optional sesame seeds. Cook the vegetables until they are heated through and tender, approximately 3-4 minutes.
- Combine and Finish: Return the mixture of onions, garlic, and fried rice to the skillet with the warmed vegetables. Pour the prepared gochujang sauce over the rice and toss thoroughly to coat all ingredients evenly. Continue cooking for another 2-3 minutes until the rice is heated through and the sauce caramelizes slightly for deeper flavor.
- Fry Eggs: In the same skillet, add a splash of vegetable oil if needed and fry the eggs to your preferred doneness, whether sunny-side up or over-easy, ensuring the yolk remains runny to complement the spicy rice.
- Serve: Divide the gochujang fried rice among four bowls. Top each serving with a fried egg and garnish with sliced green onions if desired for an added fresh crunch and color.
Notes
- For best texture, use day-old chilled rice to prevent clumping and ensure crispiness when frying.
- Adjust the amount of gochujang to suit your spice tolerance, adding more for extra heat.
- Optional sesame seeds and green onions add texture and freshness but can be omitted if unavailable.
- Leftover rice dishes can be stored in an airtight container in the refrigerator for up to 2 days.
- To make this recipe gluten-free, ensure you use gluten-free soy sauce or tamari.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
