Fried rice is my go-to meal when I am looking to eat something tasty as well as wholesome which comes together in under 30 minutes. This Gochujang fried rice satisfies the craving while being very customizable to what I have in my pantry.
You can add veggies of your choice and also play around with the sauces then top up with the protein you like. All the prep you need is in chopping the veggies, and this recipe is just perfect for leftover rice.
If you don't have leftover rice, you can cook it and then cool it down before using it for fried rice. Cook the rice a little al dente when using for fried rice or it will get all mushy. This is a one-pot delicious meal that is a favourite in my home.
You will also like vegan coconut rice, Mexican rice, lemon rice, tomato rice, vegetable tehari recipe, mint pulao.
Ingredients
Rice: I have used 2 cups cooked rice.
Gochujang paste: I used 2 tbsp. for its lovely kick and spice.
Vegetables: 2 cups of veggies of choice or whatever is in the fridge are used. I used broccoli, carrots, pok choy and kohlrabi. You can use celery, peppers, mushroom, even corn or green peas.
Onion: 1 finely chopped onion is used here.
Garlic and Ginger: I use finely chopped or minced garlic and ginger 2 tsp. each to lend loads of flavor to the rice.
Green Onions: Use finely chopped scallions for garnish.
Vegetable Oil: I used 2 tbsp. oil for stir frying. You can use sesame or peanut oil or any neutral oil.
Soy Sauce: 2 tablespoons are used in the sauce.
Vegan Oyster sauce: I used 1 tbsp. for more umami. This is optional but I do love the flavor it brings to the sauce.
Rice vinegar: I used 1 tbsp. for the tart hit.
Maple syrup: I used 2 tsp. to balance the flavours in the sauce.
Toasted sesame seeds: I used 1 tsp. toasted sesame seeds for garnish.
Thai red chillies: I used one sliced chilli for heat in the recipe. It is optional. As you can tell, I enjoy spice.
Instructions
This recipe is all about chopping and prepping the veggies and then just stir frying everything together. First chop the veggies you are using into similar-sized pieces. I have used broccoli, carrots and kohrabi here. Some pok choy growing in my garden went in too.
Finely mince or chop ginger and garlic. Chop the onion and scallion.
Make the sauce by adding together gochujang paste, vegan oyster sauce (optional), soy sauce, rice vinegar and maple syrup till it becomes a slurry. Add the sliced Thai chilli if using.
Now heat oil in a skillet or cast iron pan. I have used sesame oil. But any vegetable oil is fine. Add in chopped onion, ginger and garlic and saute for about 2 minutes.
Now tip in the veggies and stir well to coat all the veggies. Cook covered for a couple of minutes till the veggies are al dente.
Add in the cooked rice which is at room temperature in the pan. Mix everything well.
Then add the gochujang sauce and toss well with the rice and veggies. Taste and adjust seasonings in case you want to add something more.
The Korean Gochujang fried rice is done. Garnish it with scallion and toasted sesame seeds and serve hot.
Generally I serve with some fried tofu. You can serve with any protein of choice. Enjoy your tasty Gochujang fried rice that is ready in 15 minutes. Isn't it perfect?
Expert Tips
1. This recipe tastes best with leftover rice as that is firmer and not too sticky.
2. Adjust the sauce ingredients as per taste. If your Gochujang paste is very spicy, you can add less. If you prefer more heat, you can add some Sriracha sauce or sliced chillies.
3. Leftovers can be stored in air tight containers in the fridge for upto 3 days.
4. This recipe is vegan. But you can fairly easily adapt it to your dietary preference by using fried eggs or other protein of choice.
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Korean Gochujang Fried Rice
Equipment
- 1 Skillet
Ingredients
- 2 cups Rice
- 2 tbsp. Gochujang paste
- 1 broccoli
- 2 carrots
- 1 kohlrabi
- 1 onion
- 1 tbsp. garlic
- 1 tbsp. ginger
- 1 scallion
- 2 tbsp. sesame oil
- 1 tsp. sesame
Gochujang Sauce
- 2 tbsp. gochujang paste
- 2 tbsp. soy sauce
- 1 tbsp. vegan oyster sauce
- 1 tbsp. rice vinegar
- 2 tsp. maple syrup
- 1 Thai red chilli
Instructions
- This recipe is all about chopping and prepping the veggies and then just stir frying everything together. First chop the veggies you are using into similar-sized pieces. I have used broccoli, carrots and kohrabi here. Some pok choy growing in my garden went in too.
- Finely mince or chop ginger and garlic. Chop the onion and scallion.
- Make the sauce by adding together gochujang paste, vegan oyster sauce (optional), soy sauce, rice vinegar and maple syrup till it becomes a slurry. Add the sliced Thai chilli if using.
- Now heat oil in a skillet or cast iron pan. I have used sesame oil. But any vegetable oil is fine. Add in chopped onion, ginger and garlic and saute for about 2 minutes. Now tip in the veggies and stir well to coat all the veggies.
- Cook covered for a couple of minutes till the veggies are al dente. Add in the cooked rice which is at room temperature in the pan. Mix everything well.
- Then add the gochujang sauce and toss well with the rice and veggies. Taste and adjust seasonings in case you want to add something more. The Korean Gochujang fried rice is done. Garnish it with scallion and toasted sesame seeds and serve hot.
- Generally I serve with some fried tofu. You can serve with any protein of choice. Enjoy your tasty Gochujang fried rice that is ready in 15 minutes. Isn't it perfect?
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