Korean Gochujang Fried Rice
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.
Servings: 4 servings
Calories: 203kcal
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
*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.
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 stove, adding a splash of water if the rice is dry.
Nutrition
Calories: 203kcal | Carbohydrates: 40g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 521mg | Potassium: 156mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2594IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg
