Gochujang Egg Fried Rice Recipe

Introduction

Gochujang Egg Fried Rice is a flavorful and spicy twist on a classic favorite. This dish combines the rich, savory heat of Korean gochujang with fluffy scrambled eggs and tender rice for a quick and satisfying meal.

Ingredients

• 3 cups cooked white rice (preferably day-old)
• 3 large eggs
• 2 tablespoons gochujang
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• 2 green onions, chopped
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• Pinch of black pepper
• 1 fried egg (optional), per serving
• Sesame seeds, for garnish

Instructions

1. Step 1: Heat your wok or skillet over medium-high heat.
2. Step 2: Whisk the eggs in a bowl with a pinch of salt. In a separate bowl, combine gochujang, soy sauce, and sesame oil.
3. Step 3: Add 1 tablespoon of vegetable oil to the pan and scramble the eggs until just set. Remove them from the pan and set aside.
4. Step 4: Add the remaining tablespoon of oil to the pan. Sauté the minced garlic for about 30 seconds, then stir in the gochujang sauce mixture.
5. Step 5: Add the cooked rice and stir-fry for 3 to 4 minutes, breaking up any clumps. Let the rice sit briefly to develop a slight crisp on the bottom.
6. Step 6: Return the scrambled eggs to the pan, add chopped green onions, and mix everything well. Season with salt and black pepper to taste.
7. Step 7: If desired, fry additional eggs to top each serving. Scoop the fried rice into bowls, garnish with sesame seeds, and place a fried egg on top. Serve hot.

Tips & Variations

• Use day-old rice for best texture—fresh rice can be too soft and sticky.
• Adjust the amount of gochujang to control the spice level according to your preference.
• Add vegetables like diced bell peppers or peas for extra color and nutrition.
• For a vegan version, substitute scrambled eggs with tofu scramble and skip the fried egg topping.

Storage

Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat to maintain the texture, adding a splash of water if it feels dry. Avoid microwaving directly to keep the rice from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of day-old rice?

Freshly cooked rice tends to be softer and more moist, which can make the fried rice clump together. Using day-old rice helps achieve a better, firmer texture when stir-fried.

What is gochujang and where can I find it?

Gochujang is a Korean fermented chili paste that is savory, spicy, and slightly sweet. You can find it in most Asian grocery stores or online in the international or condiments section.

Gochujang Egg Fried Rice Recipe

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4.5 from 54 reviews

This flavorful Gochujang Egg Fried Rice is a quick and delicious meal that combines the spicy, savory taste of Korean gochujang with fluffy scrambled eggs and day-old rice. Enhanced with garlic, green onions, and sesame oil, it’s a perfect one-pan dish that’s easy to prepare and customizable with an optional fried egg topping.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 3 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 cups Cooked White Rice (preferably day-old)
• 3 Large Eggs
• 2 tablespoons Gochujang
• 1 tablespoon Soy Sauce
• 1 teaspoon Sesame Oil
• 1 Garlic Clove, minced
• 2 Green Onions, chopped
• 2 tablespoons Vegetable Oil
• 1/2 teaspoon Salt
• Pinch of Black Pepper

Optional Garnish

• 1 Fried Egg (optional), per serving
• Sesame Seeds, for garnish

Instructions

1. Preheat the Pan: Heat your wok or skillet over medium-high heat to ensure it’s hot enough for cooking the eggs and frying the rice effectively.
2. Prepare Eggs and Sauce: Whisk the 3 eggs in a bowl with a pinch of salt until well combined. In a separate small bowl, mix together gochujang, soy sauce, and sesame oil to create a savory spicy sauce.
3. Scramble the Eggs: Add 1 tablespoon of vegetable oil to the heated pan and pour in the whisked eggs. Scramble them gently until just set but still soft. Remove the scrambled eggs from the pan and set aside.
4. Sauté Garlic and Mix Sauce: Add the remaining tablespoon of vegetable oil to the pan, then quickly sauté the minced garlic for about 30 seconds until fragrant. Pour in the gochujang sauce mixture and stir to combine with the garlic.
5. Cook the Rice: Add the cooked white rice to the pan and stir-fry for 3 to 4 minutes. Break up any clumps of rice, and let it sit briefly without stirring to allow it to crisp slightly at the bottom.
6. Combine Eggs and Green Onions: Return the scrambled eggs to the pan, add chopped green onions, and stir well to evenly incorporate all ingredients.
7. Season and Optional Egg Frying: Season the fried rice mixture with salt and pepper to taste. If desired, fry an additional egg(s) in a separate pan until sunny-side up or to your preferred doneness.
8. Serve: Scoop the gochujang egg fried rice into bowls, garnish with sesame seeds, and top each serving with a fried egg if using. Serve hot immediately.

Notes

• Use day-old rice for best texture to prevent sogginess.
• Adjust the amount of gochujang depending on your spice tolerance.
• You can substitute vegetable oil with sesame oil for a nuttier flavor but use less as it has a stronger taste.
• Adding vegetables like peas or carrots can boost nutrition and add color.
• Leftovers can be refrigerated for up to 2 days and reheated well in a skillet.

Keywords: Gochujang, Egg Fried Rice, Korean, Spicy Fried Rice, Quick Meal, Easy Dinner