Description
This Gochujang Fried Rice is a quick and flavorful dish featuring day-old rice, a mix of vegetables, and a spicy-sweet gochujang sauce. It’s perfect as a main course or side, bringing a delicious taste of Korea to your table.
Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil (for frying)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, corn, etc.)
- 2 green onions, chopped (for garnish)
- 2 large eggs (optional)
- Salt and pepper to taste
- Sesame seeds (for garnish, optional)
Instructions
- Gather all your ingredients. Ensure the rice is cooked and cooled, preferably refrigerated overnight to prevent mushiness.
- Dice the onion and mince the garlic. Set aside in separate bowls.
- If using fresh vegetables, wash and chop them into small, uniform pieces. If using frozen mixed vegetables, they can be used directly without thawing.
- Chop the green onions, separating the white parts from the green tops for garnish.
- If using eggs, crack them into a bowl and beat lightly with a fork, seasoning with a pinch of salt and pepper.
- Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of vegetable oil and heat until shimmering.
- Add the diced onion and sauté for 2-3 minutes until translucent and fragrant.
- Stir in the minced garlic and the white parts of the green onions, cooking for an additional 1-2 minutes.
- Add the mixed vegetables, cooking fresh vegetables for 3-4 minutes until tender, or frozen vegetables for 2-3 minutes until heated through.
- Push the vegetables to one side of the skillet. If using eggs, pour the beaten eggs into the empty side and scramble until fully cooked, then mix with the vegetables.
- Add the cooked rice, breaking up clumps with a spatula and mixing thoroughly with the vegetables and eggs.
- In a small bowl, combine gochujang, soy sauce, and sesame oil to create a sauce.
- Pour the sauce over the rice mixture, stirring well to coat evenly. Cook for an additional 3-4 minutes to allow the rice to fry and develop a slightly crispy texture.
- Season with salt and pepper to taste, adjusting according to preference.
- Once cooked to your liking, remove the skillet from heat.
- Transfer the fried rice to a serving platter or individual bowls.
- Garnish with the green tops of the green onions and sprinkle sesame seeds on top if desired.
- Serve hot as a main dish or side to your favorite Korean dishes.
Notes
- Using day-old rice is crucial for the best texture; freshly cooked rice can lead to mushiness.
- Customize the vegetables based on your preference or what you have on hand, such as bell peppers, zucchini, or broccoli.
- For a spicier dish, increase the amount of gochujang or add gochugaru (Korean red pepper flakes) for extra heat.
- For added protein, consider including cooked chicken, shrimp, or tofu.
- Prep Time: 15 minutes
- Cook Time: 15 minutes