Featuring fluffy rice and veggies tossed in a spicy, savory sauce, this Gochujang fried rice is a crowd-pleaser! A simple yet delicious recipe that is ready in 15 minutes.
Love gochujang? You will also like my gochujang tofu, gochujang pasta, gochujang stir-fry, or vegan kimchi fried rice!
We are big fans of fried rice here! They are quick to prepare, yummy, and incredibly filling. This is apparent in this blog's various fried rice recipes - 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. I love serving it with my vegan kimbap or eggplant tofu stir-fry for a more filling meal.
💚Why you will love this recipe
- Spicy, umami, and packed with flavors
- Quick and simple to prepare
- Highly customizable - feel free to use any kind of veggies or rice you have on hand!
- Packs and transports well, making it a great lunchbox meal
🤔What is gochujang
Gochujang, a 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. This chili paste is spicy, savory, and umami with a hint of sweetness.
You can get it in most well-stocked groceries or Asian markets. Or, you could purchase your gochujang online. I am using this O' Food gochujang.
🌶What you will need
📃Ingredients notes and substitutions
- Rice - Jasmine, brown, and basmati rice are some of my go-to's. You can either use leftover or freshly cooked rice. If using freshly cooked rice, spread it out on a large plate and place it under a fan. Let it cool completely before using.
- Vegetables - I am using carrots, but feel free to use any veggies you have! Frozen vegetables are a convenient option.
- Gochujang - A fermented chili paste that is commonly used in Korean cooking. I am using the medium heat gochujang from O'Foods, but you can opt for other spice levels depending on your heat tolerance.
- Soy sauce - This can be substituted with tamari or shoyu. Use gluten-free ones, if needed.
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🔪How to make
Combine all ingredients needed for the gochujang sauce. Mix well and set aside.
Heat a non-stick pan or cast-iron skillet 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.
Optionally, top gochujang fried rice with some toasted sesame seeds before serving.
✔Helpful tips
- Using a large enough pan - A large enough pan ensures even cooking and prevents ingredients from spilling out when stirring.
- Adjust the spice levels - Reduce gochujang added by ½ tablespoon for a milder version. Or, you can use a mild gochujang. To make fried rice spicier, add some gochugaru or red pepper flakes.
- Add a source of protein - You can do scrambled eggs, seared chicken breast, or shrimp. To make it vegetarian, use pan-fried tofu, tempeh, or chunks of vegan chicken.
- Storing leftover - Leftover fried rice can be refrigerated in an airtight container for 2-3 days. Reheat in the microwave or on the stove, adding a splash of water if the rice is dry.
🍽How to serve
Although this gochujang fried rice is pretty filling on its own, I usually serve it with below dishes -
- Toppings - toasted sesame seeds, kimchi, sriracha mayo, fried egg, or strips of tofu omelette
- Mains - Gochujang tofu, vegan teriyaki chicken, peanut tofu stir-fry
- Asian soups - Miso soup, napa cabbage soup, gochujang stew
- Vegetable sides - Asian cucumber salad, soy sauce green beans, okra stir-fry
❔Commonly asked questions
If your fried rice turns out to be wet and mushy, you may have unintentionally added too much moisture to your fried rice. Make sure to drain veggies well after rinsing, and avoid adding too much liquid seasonings.
If you use freshly cooked rice that 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.
While most fried rice recipes call for white rice, you can definitely use brown rice instead for a whole-grain version. Brown rice also adds a delightful nutty flavor and chewy texture to the dish!
Gochujang paste is a thick, concentrated paste made from fermented soybeans, glutinous rice, chili peppers, and salt. Due to its intense flavor, it is rarely consumed right out of the tube and is instead used for cooking.
On the other hand, gochujang sauce is a thinner condiment made by combining gochujang paste with other seasonings such as soy sauce, sesame oil, vinegar, and sweetener. Gochujang sauce is typically used for drizzling or dipping.
The spice level of gochujang varies from brand to brand. Overall, gochujang is moderately spicy.
However, if you are sensitive to spice, you can purchase gochujang, which is labeled as 'mild' or 'less spicy.'
Sriracha and chili garlic paste are great substitutes for gochujang. As they lack sweetness, you might need to add more sweetener to this recipe.
📖 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 sugar
Rest of the ingredients
- 3 cloves garlic minced
- 1 medium carrot diced
- 3 cups rice refrigerated or freshly cooked (see notes)*
- 1 stalk green onion chopped
- toasted sesame seeds to garnish (optional)
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 sugar
- If you use refrigerated rice, break large clumps with your hands or a spoon before cooking.
- 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 rice
- Remove from heat, then stir in chopped green onion. Serve and enjoy while warm.1 stalk green onion
Notes
- Using a large enough pan - A large enough pan ensures even cooking and prevents ingredients from spilling out when stirring.
- Adjust the spice levels - Reduce gochujang added by ½ tablespoon for a milder version. Or, you can use a mild gochujang. To make fried rice spicier, add some gochugaru or red pepper flakes.
- Add a source of protein - You can do scrambled eggs, seared chicken breast, or shrimp. To make it vegetarian, use pan-fried tofu, tempeh, or chunks of vegan chicken.
- Storing leftover - Leftover fried rice can be refrigerated in an airtight container for 2-3 days. Reheat in the microwave or stove, adding a splash of water if the rice is dry.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
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.
shaun says
Super Tasty! 2 Tbsp of the gochujang is just the right level of spice for my wife and I. We love a little heat, and this hit the spot perfectly.
Sam says
Delicious and so easy to make, thanks!
Jim Mee Sha says
I am so happy to hear that!