Description
Gochujang Fried Rice is a vibrant and flavorful dish that embodies the essence of Korean cuisine. This quick and easy meal transforms leftover rice into a culinary delight with the bold kick of gochujang sauce. A sunny-side-up egg on top adds richness, making it perfect for busy weeknights or casual gatherings. With its customizable ingredients, you can easily incorporate your favorite vegetables and proteins, ensuring both deliciousness and versatility in every bite. Enjoy this satisfying dish as a main course or alongside grilled meats and pickled sides for a truly delightful dining experience.
Ingredients
- 3 tablespoons gochujang
- 2 tablespoons low-sodium soy sauce
- 3 cups cooked long-grain rice (day-old recommended)
- 1 cup frozen peas and carrots
- 4 large eggs
- 1/2 small onion (diced)
- 2 cloves garlic (minced)
- 3 tablespoons vegetable oil (divided)
- 1 teaspoon sesame oil
- Optional: sesame seeds and sliced green onions for garnish
Instructions
- Prepare all ingredients: dice the onion, mince the garlic, and slice green onions if using.
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Sauté the onion and garlic until fragrant.
- Add the chilled cooked rice along with frozen peas and carrots; mix well.
- Push rice to one side, add remaining vegetable oil, gochujang, soy sauce, sesame oil, and butter to the empty space; mix thoroughly.
- In a separate pan, fry eggs until whites are set but yolks remain runny.
- Serve the fried rice topped with a sunny-side-up egg, garnished with sesame seeds and green onions if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 240mg
Keywords: For added protein, consider mixing in diced chicken, shrimp, or tofu. Adjust spice levels by varying the amount of gochujang based on personal preference. Ensure high heat during cooking for that signature fried texture.