If you’re craving bold flavors, effortless cooking, and that satisfying sizzle you only get from a proper stir-fry, this Gochujang Fried Rice Recipe will become your next weeknight obsession. Every forkful brings a punchy mix of savory, spicy, and slightly sweet notes, all wrapped up with colorful veggies and the addictive aroma of toasted sesame oil. It’s quick, endlessly customizable, and tastes even better with your favorite toppings. Let’s dive into the magic of Korean-inspired fried rice together!
Ingredients You’ll Need
This dish is proof that simple ingredients can deliver incredible flavor. Each element brings its own special something: taste, texture, color, and a bit of fun. Here’s what you’ll need to make your Gochujang Fried Rice Recipe shine:
- Jasmine rice (2 cups, cooked and cold): Cold, day-old rice separates beautifully for fried rice and avoids any hint of mushiness.
- Vegetable oil (2 tablespoons): Neutral oil helps everything fry up crisp and golden without stealing the flavor spotlight.
- Garlic (2 cloves, minced): Adds an irresistible, aromatic base note to the whole dish.
- Onion (1/2 small, finely chopped): Brings sweetness and depth to balance the spicy gochujang.
- Carrots (1/2 cup, diced): For pops of color, gentle sweetness, and satisfying crunch.
- Frozen peas (1/2 cup): Toss them in frozen—they’ll add lovely green color and tender pops as they heat through.
- Eggs (2, lightly beaten): Scrambled into the mix, they add richness and protein.
- Gochujang (2 tablespoons): This Korean chili paste is the soul of the recipe—spicy, tangy, with a deep umami punch.
- Soy sauce (1 tablespoon): Adds salt and depth to the sauce.
- Sesame oil (1 teaspoon): Just a touch transforms the whole aroma, giving it that signature toasty lift.
- Sugar (1/2 teaspoon): A small amount mellows the spice and rounds out the flavors.
- Salt and pepper to taste: Finish the dish just the way you like it—seasoned perfectly!
- Optional toppings: Chopped green onions, sesame seeds, a fried egg, or kimchi are all fabulous on top.
How to Make Gochujang Fried Rice Recipe
Step 1: Start Your Aromatics
Heat your favorite large skillet or wok over medium heat, drizzle in the vegetable oil, and let it warm up. Add the minced garlic and finely chopped onion, giving everything a quick sauté for about one to two minutes. You want to smell those cozy kitchen aromas and see the onions just starting to soften—this is the foundation of delicious flavor.
Step 2: Add the Vegetables
Drop in the diced carrots and frozen peas, stirring them right into the sizzling base. Cook for another three to four minutes, just until the veggies are vibrant and tender but still have a little bite. The colors will brighten up your pan and make the Gochujang Fried Rice Recipe tempting from the very start.
Step 3: Scramble the Eggs
Push the veggies off to one side of the skillet, creating space for the eggs. Pour the lightly beaten eggs into the empty side and gently scramble until just set. Once cooked, mix the eggs in with the vegetables so everything starts mingling.
Step 4: Toss in the Rice
Add your cold, cooked jasmine rice to the pan. Use your spatula to break it apart and stir vigorously, making sure every grain is separated and gets a little cozy with the veggies and eggs. Cold rice is your best friend here for that perfect non-clumpy fried rice texture.
Step 5: Mix the Gochujang Sauce
In a small bowl, whisk together the gochujang, soy sauce, sesame oil, and sugar until smooth. Pour this fiery-red sauce all over your rice mixture and get ready for the magic to happen—the whole pan will transform with sizzle and color.
Step 6: Stir-fry to Perfection
Working quickly, stir-fry everything together for two to three minutes. The rice should take on a gorgeous reddish hue, and the aroma will be impossibly savory and spicy. Taste and add salt and pepper as needed, ensuring every bite is seasoned just the way you love it.
Step 7: Serve It Up Hot
Spoon your finished Gochujang Fried Rice Recipe into bowls. Sprinkle on your favorite toppings (I’m partial to a sprinkle of sesame seeds and a runny fried egg), and dig in while it’s piping hot for the best flavor.
How to Serve Gochujang Fried Rice Recipe
Garnishes
Brighten up your Gochujang Fried Rice Recipe with a handful of chopped green onions, a sprinkle of sesame seeds, or the ultimate finishing touch—an extra fried egg on top. For the real Korean experience, a scoop of kimchi on the side adds a spicy, tangy crunch that pairs perfectly with the dish’s savory warmth.
Side Dishes
Balance your meal with some light, refreshing sides. Think crisp cucumber salad, quick-pickled radishes, or steamed dumplings. Each side dish not only complements the richness of the fried rice but makes dinner feel like a special occasion, even on a busy weeknight.
Creative Ways to Present
Pile your fried rice into a wide bowl and use a ring mold for restaurant vibes, or even stuff it into halved bell peppers for a fun, colorful twist that serves as both plate and side. You can also wrap the rice in lettuce leaves and add extra sauce for a build-your-own lettuce wrap experience.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Gochujang Fried Rice Recipe promptly and transfer it to an airtight container. It’ll stay fresh in the fridge for up to three days, making for unbeatable lunches or a quick midnight snack whenever the cravings hit.
Freezing
If you want to stash some for later, fried rice can be frozen! Pack portions into freezer-safe bags, squeeze out any air, and lay them flat in your freezer. Your spicy rice can last up to a month—just don’t forget to label and date your packages.
Reheating
Reheat the rice in a hot skillet with a few drops of oil, stirring and breaking up any clumps, until it’s warmed through. The microwave works too, but the skillet will revive that just-cooked texture and keep everything tasting fresh and lively.
FAQs
Can I use other types of rice?
Absolutely! While cold jasmine rice works best for this Gochujang Fried Rice Recipe, leftover white rice, brown rice, or even cauliflower rice are all solid choices. The goal is to use rice that’s a bit dried out, so it fries up fluffy and separate.
How spicy is the dish?
The heat level depends largely on your gochujang and how much you use. For milder spice, start with less gochujang and taste as you go. You can always add more if you like it fiery, but dialing it back after the fact is trickier!
Is the recipe vegetarian?
Yes, as long as eggs are on your menu. If you want to make a vegan version of the Gochujang Fried Rice Recipe, simply swap out the eggs for tofu cubes or extra veggies, and make sure your gochujang is vegan (many traditional brands are).
What other proteins can I add?
This is the perfect recipe to use up leftovers! Toss in cooked shrimp, shredded chicken, sliced beef, or cubes of crispy tofu right before stir-frying the rice. Just make sure any added proteins are cooked beforehand, so the final stir-fry is quick.
Can I double the recipe?
Definitely! If you want to serve more people or stock up for the week, just double up on all the ingredients and use your largest skillet or wok. Work in batches if your pan is crowded so every spoonful still gets perfectly stir-fried.
Final Thoughts
Next time you’re hunting for a fast, flavor-packed dinner, remember this Gochujang Fried Rice Recipe. It’s a little spicy, hugely satisfying, and such a fun way to cook with what you already have. Give it a try—you’ll want to keep this one in your regular meal rotation!
Print
Gochujang Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Description
Spice up your mealtime with this flavorful Gochujang Fried Rice recipe. This Korean-inspired dish features a perfect blend of savory, spicy flavors that will leave your taste buds wanting more.
Ingredients
Rice:
2 cups cooked jasmine rice (preferably cold)
Vegetable Oil Mixture:
2 tablespoons vegetable oil
Aromatics:
2 cloves garlic (minced), 1/2 small onion (finely chopped)
Veggies:
1/2 cup diced carrots, 1/2 cup frozen peas
Eggs:
2 eggs (lightly beaten)
Sauce:
2 tablespoons gochujang (Korean chili paste), 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon sugar, Salt and pepper to taste
Optional Toppings:
chopped green onions, sesame seeds, fried egg, kimchi
Instructions
- Sauté Aromatics: Heat vegetable oil in a large skillet or wok over medium heat. Sauté garlic and onion until fragrant and softened.
- Cook Veggies: Stir in carrots and peas, cooking until tender.
- Scramble Eggs: Push veggies aside, pour in beaten eggs, scramble, then mix with vegetables.
- Add Rice: Add cold rice to the skillet, breaking it up and combining with veggies.
- Make Sauce: Whisk gochujang, soy sauce, sesame oil, and sugar. Pour over rice, stir-fry until coated.
- Season and Serve: Adjust seasoning, serve hot with toppings.
Notes
- Cold, day-old rice works best to avoid sogginess.
- For a heartier meal, add shrimp, tofu, or chicken.
- Adjust gochujang levels to suit your spice preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 790mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 140mg
