This Gochujang Fried Rice Recipe delivers an explosion of savory, spicy, and umami-rich flavors all in one simple bowl. Rice gets tossed and stir-fried with colorful vegetables, eggs, and a crave-worthy sauce featuring Korea’s beloved gochujang chili paste. Whether you’re looking to recreate Korean takeout vibes or want a lightning-fast weeknight meal, this dish is a vibrant, satisfying favorite you’ll find yourself making again and again.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity—each ingredient earns its spot by adding something special, whether it’s texture, color, or a key layer of flavor. Here’s what you’ll need to pull off a fantastic Gochujang Fried Rice Recipe at home.
- Cooked and cooled jasmine or short-grain rice (2 cups): Day-old rice is best because it’s firm and less likely to turn mushy while stir-frying.
- Sesame oil (1 tablespoon): Adds a deep, toasty aroma and authentic Korean flavor right from the start.
- Vegetable oil (1 tablespoon): Neutral and perfect for stir-frying at high heat without overpowering the other flavors.
- Garlic, minced (3 cloves): Gives a punchy, irresistible fragrance that’s the backbone of any good fried rice.
- Yellow onion, diced (1 small): Lends sweetness and a gentle crunch that contrasts beautifully with the soft rice.
- Carrot, peeled and finely diced (1 medium): Offers vibrant color and a hint of natural sweetness in every bite.
- Frozen peas, thawed (½ cup): A pop of green and a touch of sweetness to balance the heat.
- Green onions, sliced (2): Infuse a fresh, mild onion flavor and make a gorgeous, classic garnish.
- Eggs, beaten (2): Bring protein, silkiness, and that signature fluffiness you expect from fried rice.
- Gochujang (Korean chili paste, 2 tablespoons): The secret sauce—spicy, savory, and slightly sweet for an unmistakable kick.
- Soy sauce (1 tablespoon): Deepens the umami factor and seasons the entire dish.
- Rice vinegar (1 teaspoon): A splash of acidity brightens up all the rich flavors.
- Sugar (1 teaspoon): Subtly offsets the spice so the flavors really pop.
- Toasted sesame seeds and extra green onions (for garnish): Finish with a nutty crunch and a touch of freshness that makes every serving sing.
How to Make Gochujang Fried Rice Recipe
Step 1: Prep Your Ingredients
This recipe moves fast, so it’s smart to have everything chopped, measured, and ready before you turn on the stove. Dice your veggies, beat the eggs, and whisk together the gochujang sauce ingredients—this will make the cooking process super smooth and stress-free.
Step 2: Start with the Aromatics
Heat up both the sesame and vegetable oils in a large skillet or wok over medium-high heat. Once shimmering, toss in the minced garlic and diced onions. Sauté for two to three minutes until your kitchen smells absolutely amazing and the onions are starting to soften.
Step 3: Add the Carrots
Now stir in those teensy diced carrots. They only need about two minutes to start softening; they’ll get brighter in color and slightly sweeter as you continue to stir-fry.
Step 4: Scramble the Eggs
Push the vegetables to the side of the pan, then pour the beaten eggs into the empty space. Scramble gently until the eggs are just set—soft, fluffy, and golden—then fold them right into the veggie mixture.
Step 5: Toss in the Rice
Add your cooked and cooled rice. Use a spatula or wooden spoon to break up any big clumps so every grain can get coated with those tasty flavors. Stir-fry for two to three minutes until everything is piping hot and a little toasty.
Step 6: Pour On the Sauce
In a small bowl, whisk together gochujang, soy sauce, rice vinegar, and sugar. Drizzle this magical sauce over your rice and mix well, making sure all the grains are evenly coated and glistening with flavor.
Step 7: Finish with Peas and Green Onions
Toss in the thawed peas and sliced green onions. Stir everything together for another minute—just enough to heat the peas but keep them bright and snappy.
Step 8: Taste and Garnish
Give your Gochujang Fried Rice Recipe a taste and tweak the seasoning if you like. Scoop into bowls, then finish each one with a sprinkle of toasted sesame seeds and more green onions. Enjoy while it’s hot!
How to Serve Gochujang Fried Rice Recipe
Garnishes
The right garnish turns fried rice from good to restaurant-worthy. I love a generous sprinkle of toasted sesame seeds for nuttiness, extra sliced green onions for freshness, and even a drizzle of chili oil if you want more heat. A fried egg on top is also a tasty upgrade!
Side Dishes
The Gochujang Fried Rice Recipe shines with simple sides. Classic kimchi adds crunch and tang, while quick cucumber salad cools down the spice. Steamed dumplings or pan-fried tofu make it a heartier meal, perfect for dinner parties or cozy nights in.
Creative Ways to Present
Think beyond the bowl! For a fun twist, stuff the fried rice into halved bell peppers and bake, or roll it up in nori sheets for Korean-inspired sushi. Layer it with leafy greens or serve in lettuce cups for a light and interactive meal.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Gochujang Fried Rice Recipe (lucky you!), store cooled leftovers in an airtight container. It’ll keep well in the refrigerator for up to 3 days, making it ideal for quick lunches or next-day stir-fries.
Freezing
Want to stash some for busier days? Spread leftovers on a baking sheet to cool quickly, then transfer to freezer-safe bags, pressing out as much air as possible. Freeze for up to 2 months, and you’ll have a spicy, satisfying meal ready at a moment’s notice.
Reheating
For best results, reheat the Gochujang Fried Rice Recipe in a skillet with a tiny splash of water or oil. This brings back its signature texture and prevents dryness. If you’re in a hurry, the microwave works too—just cover loosely to avoid drying out.
FAQs
Can I use freshly cooked rice instead of day-old rice?
Absolutely, but cooled or day-old rice gives you the best texture. Fresh rice is softer and can turn a bit mushy, so if you must use it, spread it out on a baking sheet to cool and dry out for 10–15 minutes first.
Is this Gochujang Fried Rice Recipe gluten-free?
The basic recipe isn’t gluten-free since gochujang and soy sauce usually contain wheat. However, you can use gluten-free versions of both to make it work for your dietary needs without sacrificing flavor.
What protein can I add to this dish?
You’ve got lots of delicious options! Stir-fry in some cubed tofu for a vegetarian version, or add cooked chicken, shrimp, or even leftover steak for a heartier twist. Protein soaks up the spicy-sweet sauce perfectly.
How spicy is the Gochujang Fried Rice Recipe?
The heat level is moderate, thanks to gochujang’s sweet-and-spicy profile. Want more fire? Add extra gochujang or a dash of chili oil. If you’re sensitive to spice, start with a little less and adjust to taste.
Can I make this recipe vegan?
For sure! Just skip the eggs or replace with your favorite plant-based egg substitute, and double-check your gochujang and soy sauce ingredients for animal products. The result is still packed with flavor.
Final Thoughts
I can’t recommend this Gochujang Fried Rice Recipe enough—it’s fast, packed with bold flavors, and endlessly flexible for whatever ingredients you have on hand. Give it a try, and I promise your kitchen will smell incredible and your taste buds will be craving more!
Print
Gochujang Fried Rice Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy a flavorful twist on classic fried rice with this Gochujang Fried Rice recipe. The spicy kick of gochujang, a Korean chili paste, adds depth of flavor to this satisfying dish. Loaded with vegetables and topped with toasted sesame seeds, this dish is a perfect blend of sweet, spicy, and savory.
Ingredients
Main Ingredients:
- 2 cups cooked and cooled jasmine or short-grain rice
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
For Stir-Fry:
- 3 cloves garlic (minced)
- 1 small yellow onion (diced)
- 1 medium carrot (peeled and finely diced)
- ½ cup frozen peas (thawed)
- 2 green onions (sliced)
- 2 eggs (beaten)
Sauce:
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
Garnish:
- toasted sesame seeds
- additional green onions
Instructions
- Heat Oils and Sauté Aromatics: Heat sesame oil and vegetable oil, sauté garlic and onion until fragrant.
- Add Vegetables and Eggs: Add carrot, peas, green onions, and beaten eggs, scramble until set.
- Stir in Rice and Sauce: Add rice, stir-fry, then mix in sauce of gochujang, soy sauce, vinegar, and sugar.
- Finish and Garnish: Add peas and green onions, adjust seasoning, garnish with sesame seeds and green onions.
Notes
- Add cooked chicken, shrimp, or tofu for extra protein.
- For spicier rice, add an extra teaspoon of gochujang or a drizzle of chili oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 90mg
