Gochujang Fried Rice

Gochujang fried rice is a simple weeknight meal to make with leftover cooked rice and veggies. This Korean fried rice dish is seasoned with a spicy gochujang sauce and topped with a sunny-side-up egg.

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Author Heather

Ingredients

Sauce

3 tablespoons gochujang more to taste
2 tablespoons low sodium soy sauce
1 teaspoon sesame oil

Rice

3 tablespoons vegetable oil divided
½ small onion diced
2 cloves garlic minced
3 cups cooked long grain rice day old, chilled rice recommended
1 cup frozen peas and carrots
2 tablespoons unsalted butter
4 large eggs
1 tablespoon sesame seeds optional
2 green onions sliced, optional

Instructions

Sauce

In a small bowl, add gochujang paste, soy sauce, and sesame oil. Whisk to combine and set aside.

Rice

In a wok or large nonstick skillet over medium to medium-high heat, add 1 tablespoon vegetable oil. Add onion and cook for 2-3 minutes, or until they begin to turn translucent. Add garlic and cook an additional 30 seconds, or until fragrant. Transfer onion and garlic to a bowl and set aside.
Add a splash of vegetable oil to the pan along with about ⅓ of your cooked rice. Spread rice into an even layer. Allow to cook for about 2 to 3 minutes, or until rice takes on a little color and gets crispy around the edges. Transfer cooked rice to the bowl with your onion and garlic. Repeat with remaining rice.
To your empty skillet add frozen peas and carrots, unsalted butter, and sesame seeds. Stir and cook for a minute to warm up the ingredients.
Add the cooked onions, garlic, and fried rice back to the pan along with the prepared sauce. Toss ingredients gently until evenly coated. Cook for 1-2 minutes, or until you see a little caramelization on the bottom.
Remove from heat and divide between four serving bowls.
Return skillet to heat, add a splash of vegetable oil, and crack eggs into the pan. Allow to fry for about 2 to 3 minutes, or until cooked to your liking. Top each bowl with one fried egg and sliced green onions.

Notes

Fried eggs can instead be scrambled and incorporated into the fried rice if preferred.
Leftovers will keep for 4 to 5 days in a tightly sealed container in the refrigerator and can be reheated on the stovetop over medium heat or in the microwave.
It's important to fry your rice in batches. This allows more rice to make contact with the pan to get that fried, crispy texture. If you've got a larger pan feel free to fry more rice at once.

Nutrition