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
Scale
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
