Description
A spicy-sweet fried rice featuring gochujang, silky scrambled eggs, and day-old rice, perfect for a quick dinner or weekend brunch.
Ingredients
Scale
- 3 cups cooked white rice (preferably day-old)
- 3 large eggs (plus 1 fried egg per serving, optional)
- 2 tablespoons gochujang
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 2 green onions, chopped (reserve some for garnish)
- 2 tablespoons vegetable oil (or neutral oil with high smoke point)
- 1/2 teaspoon salt
- Pinch of black pepper
- Sesame seeds, for garnish
Instructions
- Heat a wok or large skillet over medium-high until hot.
- Whisk 3 eggs with a pinch of salt until frothy. Set aside.
- Combine gochujang, soy sauce, and sesame oil in a small bowl; stir to loosen.
- Add 1 tablespoon vegetable oil to the pan. Pour in the eggs and scramble gently until just set but still soft. Transfer eggs to a plate.
- Add the remaining tablespoon of oil. Sauté the minced garlic for 20–30 seconds until fragrant, taking care not to burn it.
- Pour the gochujang mixture into the pan and stir for 10–15 seconds to bloom the paste in the oil.
- Add the rice, breaking up any clumps with your spatula. Stir-fry for 3–4 minutes on high, tossing constantly to heat through and let a few grains crisp on the bottom.
- Return the scrambled eggs to the pan. Add green onions and toss until combined.
- Taste and season with 1/2 teaspoon salt and a pinch of black pepper. Finish with a drizzle of sesame oil.
- If using, fry an additional egg per serving in a separate pan and top each bowl. Sprinkle sesame seeds before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 210mg
Keywords: Gochujang Egg Fried Rice