Korean Gochujang Fried Rice

Spicy Korean fried rice that comes together in 15 minutes.

5 min prep · 10 min cook · 15 min total · 4 people

Quick

Adapted from Whisk Affair (Neha Mathur)

Ingredients

Servings: people

2 tbsp oil
2 tsp minced garlic
2 tsp finely chopped ginger
2 large eggs
0.5 cup sliced mixed bell peppers
0.5 cup cubed carrots
0.25 cup gochujang
2 tbsp dark soy sauce
4 cup cooked short-grain white rice
2 tbsp chopped green onions
1 tsp toasted sesame seeds

Steps

Heat a wok over medium-high heat. When hot, add the oil.
Once the oil is shimmering, add the garlic and ginger; sauté 3–4 seconds.
Crack in the eggs and scramble them.
Add the bell peppers and carrots; sauté 30–40 seconds.
Add the gochujang and cook 30–40 seconds.
Add the soy sauce and rice; mix everything well.
Garnish with green onions and sesame seeds. Serve hot.

Notes

Day-old leftover rice works best — fresh rice can turn out mushy. To cool fresh rice quickly, spread it on a baking sheet and freeze for 15 minutes. Adjust the gochujang up or down for your spice tolerance. A little chopped kimchi stirred in is a good addition.

My Notes

(your own tweaks go here)

koreanricevegetarianweeknight