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gochujang fried rice in a plate
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Korean Gochujang Fried Rice

This 15 minute Gochujang fried rice is so perfect for a meal on any day when you are in a rush. It is super flavorful and healthy as well.
Course Main, Rice Dish
Cuisine Korean
Keyword Gochujang fried rice, Korean fried rice
recipe vegan recipes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 330kcal
Author Rachna Parmar

Equipment

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?

Video

Notes

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.

Nutrition

Calories: 330kcal | Carbohydrates: 38g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 604mg | Potassium: 1010mg | Fiber: 9g | Sugar: 10g | Vitamin A: 6223IU | Vitamin C: 183mg | Calcium: 153mg | Iron: 3mg