Korean Gochujang Fried 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 causes it to clump together more. I usually rinse my rice at least 3 times or until the water is no longer cloudy.
• Cooking rice -I suggest following the cooking instructions on the package when preparing rice, as the water ratio and cooking time can vary depending on the type of rice. If the rice turns out overly soft, it's likely that too much water was added. Make a note of this and use less water next time.
• Drying them - Typically, fried rice recipes suggest using day-old rice, but freshly cooked rice is also a suitable option! The key is to spread it out on a large plate immediately after cooking and pop them into the freezer for 10-15 minutes to dry them out.
• Breaking them up - If using refrigerated rice, remember to break clumps of rice using your hands before adding it to 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