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Gochujang Fried Rice

Spicy Gochujang Fried Rice for Easy Weeknight Comfort

Spicy Gochujang Fried Rice is a delicious weeknight meal using leftover rice with bold flavors and a sunny-side-up egg.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 4 cups cooked long grain rice Use day-old, chilled rice for the best texture in frying.
  • 1 cup frozen peas and carrots Provides color and nutrients; fresh options can be substituted based on availability.
For the Sauce
  • 2 tablespoons gochujang The star ingredient that offers a spicy, umami flavor; essential for authenticity.
  • 1 tablespoon low sodium soy sauce Enhances depth; regular soy sauce can be used if sodium is not a concern.
  • 1 tablespoon sesame oil Gives a nutty aroma; can use a lighter oil but may lose some flavor complexity.
For the Aromatics
  • 1 medium onion Yellow or white onions add sweetness and texture; highly recommended for balance.
  • 2 cloves garlic Fresh cloves provide aromatic flavors that elevate the dish.
For Cooking
  • 2 tablespoons vegetable oil Choose a neutral oil, like canola, for frying the rice.
  • 1 tablespoon unsalted butter Adds richness to the dish; can be replaced with additional vegetable oil if desired.
For the Toppings
  • 2 large eggs Use sunny-side-up for richness; can be omitted for a vegan dish or replaced with scrambled eggs.
  • 3 tablespoons green onions Adds freshness and crunch as a garnish; chives can serve as a substitute if needed.
  • sesame seeds Optional for garnish to enhance presentation and texture.

Equipment

  • wok or skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. In a small mixing bowl, combine 2 tablespoons of gochujang, 1 tablespoon of low sodium soy sauce, and 1 tablespoon of sesame oil. Stir until smooth and set aside.
  2. Heat 1 tablespoon of vegetable oil in a large wok over medium heat. Add 1 finely chopped onion and sauté for 2-3 minutes until soft. Add 2 minced garlic cloves and cook for an additional 30 seconds.
  3. In the same skillet, add another tablespoon of vegetable oil and a third of your chilled, cooked long-grain rice. Fry for 2-3 minutes until the edges turn golden.
  4. Return the sautéed onion and garlic to the skillet with 1 cup of frozen peas and carrots and 1 tablespoon of unsalted butter. Cook for 1 minute until heated through. Add the fried rice and gochujang sauce, tossing until well combined.
  5. In a separate skillet, heat 1 tablespoon of vegetable oil. Crack in 2 eggs and fry sunny-side-up for 2-3 minutes until the whites are set.
  6. Divide the fried rice into bowls, top each with a fried egg, and garnish with green onions and sesame seeds. Serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 12gCholesterol: 220mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 10mg

Notes

Store leftovers in an airtight container for 4-5 days in the fridge. Reheat on the stovetop for best texture.

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