Featuring fluffy rice and veggies tossed in a spicy, savory sauce, this Gochujang fried rice is a crowd-pleaser! This delicious recipe is simple, easy, and ready in 15 minutes. A great way to use up leftover rice!

We are big fans of fried rice here! They are quick to prepare, yummy, and incredibly filling. This is made apparent by the various fried rice recipe on this blog - from spicy sambal fried rice and green curry fried rice to Indonesian-inspired vegan Nasi Goreng.
This gochujang fried rice is our latest obsession! It is jam-packed with flavors, umami, and spicy. The best part is, you can customize this recipe to your heart's desire as it is incredibly versatile.
💚Why you will love this recipe
- A crowd-pleaser - This amazing gochujang fried rice has the perfect balance between sweet, savory, and spicy. Even the pickiest of eaters will be impressed by this dish!
- Simple and easy to make - All you need is a few simple ingredients, and this recipe can be made under 15 minutes. Even if you are new to cooking, you will be able to make this dish sucessfully.
- Pack and transport well - Hence, this dish makes a great lunchbox meal that you can take with you to school or work. You can either enjoy it warm, or at room temperature.
- Highly customizable - You can easily swap out most components of this dish with ingredients you have on hand. Seasonings can also be adjusted to suit your taste.
🤔What is gochujang
Gochujang, also known as fermented red pepper paste, is one of the most popular condiments used in Korean cooking. It is mainly made from Korean red pepper flakes (gochugaru), glutinous rice, and fermented soybeans, seasoned with seasonings like salt and sugar.
It is umami, spicy, and salty; its taste will sometimes be described as "the spicy version of miso."
You can get it in most well-stocked groceries or Asian markets. Or, you could purchase your gochujang online.
🍚The best rice for frying
Here are some helpful tips on how to prevent your fried rice from turning mushy and clumpy:
- Use medium or long grain rice - Basmati, brown rice and Jasmine rice are some varieties that are perfect for frying as they fluff up perfectly without turning mushy.
- Rinse rice thoroughly before cooking - This helps remove excess starch on the rice that cause them to clump together more. I usually rinse my rice at least 3 times, or until the water is no longer cloudy.
- Cooking rice - I highly recommend following the cooking instructions on the package, as water ratio and cooking time will differ from rice to rice. If it turn out to be mushy, chances are that you had added to much water. Take note of it and reduce the amount of water used next time.
- Drying them - Most fried rice recipe usually calls for day old rice, but freshy cooked rice will work too! The trick is to spread it out on a large plate right after cooking and place it under a fan. Let it cool completely before using.
- Breaking them up - If using refrigerated rice, remember to break clumps of rice using your hands before adding it into the pan.
🌶What you will need
📃Ingredients notes and substitutions
- Rice - Both brown or white rice will work in this recipe.
- I recommend using rice that has been refrigerated overnight.
- You can also use freshly cooked rice, but do spread them out on a large plate, and let them cool down completely before using. For a more detailed instructions, check out the section "best rice for frying" above.
- Gochujang - The main seasoning in this recipe. It is basically a fermented red pepper paste. They comes in different heat levels, so choose one that suits you.
- Soy sauce - Can be substituted with tamari or shoyu. Use gluten-free ones, if needed.
- Coconut sugar - You can use other granulated sweetener in place like brown or cane sugar.
🔪How to make
Here is a quick rundown on the steps involved in making gochujang fried rice. As usual, the full recipe will be in the recipe card at the bottom of this post.
Combine all ingredients needed for the gochujang sauce. Mix well and set aside.
Heat a non-stick pan over medium-high heat, then add garlic and saute until fragrant. Add in carrot next and cook for another 3-4 minutes.
Now, add in rice along with gochujang sauce. Fry for a few minutes until the rice is hot. Remove the pan from the heat before adding in chopped green onion. Your fried rice is ready to be served!
✔Helpful tips
- Use a large enough pan to cook your gochujang fried rice. This ensures that all ingredients are cooked evenly, and also prevent them from leaping out of the pan while cooking.
- Prep ingredients ahead of time and keep them near you while cooking. Frying rice is a quick process and requires constant stirring.
- Adjust the amount of gochujang used according to how spicy you want your rice to be. You can add another ½ tablespoon to make it spicier. The reverse is also true, so reduce gochujang by about ½ tablespoon to make it milder.
✨Variations/add-ins
Rice - You can use any long or medium-grain rice to make this recipe. Short-grain rice, like Japanese rice, can be used if you like clumpy fried rice. To make this dish lower in carbs, substitute part of or all rice with cauliflower or broccoli rice.
Veggies - I am only using carrot here, but feel free to add in more vegetables if you want to. Things like green peas, corn kernels, broccoli florets, and bell peppers work wonderfully in fried rice. Or, you could use frozen veggie mix to make the process quicker.
Protein - To make this gochujang fried rice more filling and hearty, feel free to toss in a source of protein, like tofu, tempeh, or diced seitan chicken. You can even use chicken slices or eggs if you are not vegan.
Spicier - If you love heat, add a generous pinch of gochugaru (Korean red chili flakes) or regular pepper flakes.
🍽How to serve
Although this gochujang fried rice is pretty filling on its own, you can pair it with something else to make your meal more filling!
- Toppings - toasted sesame seeds, kimchi, or more chopped green onion
- Side dishes - Gochujang tofu, vegan teriyaki chicken, vegetable stir-fry, fried egg/omelette (or vegan omelette)
- Asian soups - Miso soup, napa cabbage soup, gochujang stew
❄Storing suggestions
Refrigerating - Store leftover gochujang fried rice in an air-tight container before refrigerating. It will stay well in the fridge for 3-4 days.
Freezing - Portion fried rice into individual servings in freezer bags or containers. You can then freeze them for up to a month.
Reheating - For the frozen ones, let them thaw completely before reheating, either overnight in the fridge or on the countertop for a few hours. Sprinkle on some water, and you can proceed on reheating them on the stove or microwave them for 1-2 minutes until the rice is thoroughly warmed.
❔Commonly asked questions
Leftover gochujang fried rice freeze well and can be frozen for a month. Do portion it up into individual portions, so you will only be taking out what you need.
If your fried rice turns out to be wet and mushy, chances are you have added too much water when cooking your rice. Take note of this, and reduce the amount of water used next time making rice.
If you are using freshly cooked rice that still has yet to cool down, the grains might also clump together while frying. To fix this, spread your rice out and let it cool down completely before using it.
Contrary to popular beliefs, you can use freshly cooked rice to make fried rice! The trick is to spread them out and cool them to room temperature before using them. That way, they will dry out significantly, making them perfect for frying.
🍽More vegan Asian recipes
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📖 Recipe
Korean Gochujang Fried Rice
Ingredients
For gochujang sauce
- 2 tablespoons gochujang paste
- 2 tablespoons soy sauce or tamari/shoyu
- 2 teaspoons sesame oil
- 2 teaspoons coconut sugar (or any other granulated sugar)
Rest of the ingredients
- 3 cloves garlic minced
- 1 medium carrot diced
- 3 cups cooked rice preferably refrigerated overnight *
- 1 stalk green onion chopped
Instructions
- Start by combining all ingredients needed for the sauce in a bowl. Stir to mix and set aside for later use.2 tablespoons gochujang paste, 2 tablespoons soy sauce, 2 teaspoons sesame oil, 2 teaspoons coconut sugar
- Heat up about a tablespoon of neutral-tasting oil in a non-stick pan or cast-iron skillet over medium-high heat. Once pan is heated, add in garlic and fry until fragrant, about a minute.3 cloves garlic
- Next, add in carrot and cook for 3-4 minutes, or until tender.1 medium carrot
- Now, add in rice along with gochujang sauce. Stir-fry for a few minutes, or until the rice is hot.3 cups cooked rice
- Remove from heat, then stir in chopped green onion. Serve and enjoy while warm.1 stalk green onion
Notes
- I recommend using rice that has been refrigerated overnight.
- You can also use freshly cooked rice, but do spread them out on a large plate, and let them cool down completely before using. For more detailed instructions, check out the section "best rice for frying" in the post above.
- Use a large enough pan to cook your gochujang fried rice. This ensures that all ingredients are cooked evenly, and also prevent them from leaping out of the pan while cooking.
- Prep ingredients ahead of time and keep them near you while cooking. Frying rice is a quick process and requires constant stirring.
- Adjust the amount of gochujang used according to how spicy you want your rice to be. You can add another ½ tablespoon to make it spicier. The reverse is also true, so reduce gochujang by about ½ tablespoon to make it milder.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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