Introduction

Gochujang Egg Fried Rice is a deliciously spicy-sweet dish that features the bold flavors of gochujang, paired with silky scrambled eggs and day-old rice. This recipe is perfect for a quick dinner or as a delightful weekend brunch option. The fusion of Korean flavors with the comforting texture of fried rice creates an irresistible meal that’s both satisfying and easy to prepare. Let’s dive into this culinary adventure and discover how to make this delightful dish!

Why You’ll Love This Gochujang Egg Fried Rice

There are many reasons to fall in love with this spicy Korean egg fried rice. First, it’s incredibly quick to prepare, taking only 25 minutes from start to finish. Second, this nutritious dish is packed with protein from the eggs, making it a filling meal. Third, using leftover rice enhances the texture and flavor, turning it into a satisfying comfort food. Fourth, the vibrant flavors of gochujang fried rice add a delightful kick that’s hard to resist. Fifth, it’s versatile; you can add your favorite vegetables or proteins for added nutrition. Lastly, it caters to various diets, including options for vegan gochujang egg fried rice, ensuring everyone can enjoy it!

Ingredients for Gochujang Egg Fried Rice

Gather these items:

• 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

How to Make Gochujang Egg Fried Rice Step-by-Step

1. Step 1: Heat a wok or large skillet over medium-high until hot.
2. Step 2: Whisk 3 eggs with a pinch of salt until frothy. Set aside.
3. Step 3: Combine gochujang, soy sauce, and sesame oil in a small bowl; stir to loosen.
4. Step 4: 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.
5. Step 5: Add the remaining tablespoon of oil. Sauté the minced garlic for 20–30 seconds until fragrant, taking care not to burn it.
6. Step 6: Pour the gochujang mixture into the pan and stir for 10–15 seconds to bloom the paste in the oil.
7. Step 7: 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.
8. Step 8: Return the scrambled eggs to the pan. Add green onions and toss until combined.
9. Step 9: Taste and season with 1/2 teaspoon salt and a pinch of black pepper. Finish with a drizzle of sesame oil.
10. Step 10: If using, fry an additional egg per serving in a separate pan and top each bowl. Sprinkle sesame seeds before serving.

Pro Tips for the Perfect Gochujang Egg Fried Rice

Keep these in mind:

• Use day-old rice for the best texture.
• Adjust the amount of gochujang to suit your spice preference.
• Garnish with additional green onions and sesame seeds for extra flavor.
• To ensure a crispy texture, don’t overcrowd the pan.

Best Ways to Serve Gochujang Egg Fried Rice

This gochujang egg rice bowl pairs well with a variety of sides. Consider serving it alongside pickled vegetables for a tangy contrast. You can also add a side of kimchi to enhance the Korean flavors further. For a heartier meal, serve with grilled chicken or tofu to cater to various dietary preferences. This dish is perfect for meal prep as well!

How to Store and Reheat Gochujang Egg Fried Rice

To store your Gochujang Egg Fried Rice, let it cool completely, then transfer to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply microwave or stir-fry it in a pan until heated through. This dish is ideal for meal prep, allowing you to enjoy a quick, flavorful meal anytime!

Frequently Asked Questions About Gochujang Egg Fried Rice

What’s the secret to perfect Gochujang Egg Fried Rice?

The key to perfect gochujang fried rice lies in using day-old rice, which prevents clumping and allows for better texture. Additionally, be sure to adjust the gochujang to your spice level preference to make the dish your own!

Can I make Gochujang Egg Fried Rice ahead of time?

Yes, you can prepare this spicy Korean egg fried rice ahead of time. Just store it in the fridge and reheat it when ready to serve. This makes it an excellent option for busy weeknights.

How do I avoid common mistakes with Gochujang Egg Fried Rice?

To prevent common mistakes with egg fried rice with gochujang, avoid overcooking the eggs and ensure the rice is cold before stir-frying. This helps maintain the dish’s texture and flavors.

Variations of Gochujang Egg Fried Rice You Can Try

For a twist on this classic dish, consider adding vegetables like bell peppers, peas, or carrots for a healthy gochujang egg fried rice with vegetables. Alternatively, for a vegan version, substitute the eggs with tofu or chickpeas. Another variation is to use brown rice for a heartier, healthier option. You can also try different proteins like shrimp or beef for a substantial meal.

For more delicious recipes, check out Spaghetti with Garlic and Oil or Mediterranean Chickpea Salad. If you’re interested in meal prep ideas, visit our recipe category for more inspiration!

Gochujang Egg Fried Rice: 10 Irresistible Steps to Delight

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A spicy-sweet fried rice featuring gochujang, silky scrambled eggs, and day-old rice, perfect for a quick dinner or weekend brunch.

• Author: Robert
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stir-frying
• Cuisine: Korean
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Heat a wok or large skillet over medium-high until hot.
2. Whisk 3 eggs with a pinch of salt until frothy. Set aside.
3. Combine gochujang, soy sauce, and sesame oil in a small bowl; stir to loosen.
4. 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.
5. Add the remaining tablespoon of oil. Sauté the minced garlic for 20–30 seconds until fragrant, taking care not to burn it.
6. Pour the gochujang mixture into the pan and stir for 10–15 seconds to bloom the paste in the oil.
7. 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.
8. Return the scrambled eggs to the pan. Add green onions and toss until combined.
9. Taste and season with 1/2 teaspoon salt and a pinch of black pepper. Finish with a drizzle of sesame oil.
10. If using, fry an additional egg per serving in a separate pan and top each bowl. Sprinkle sesame seeds before serving.

Notes

• Use day-old rice for the best texture.
• Adjust the amount of gochujang to suit your spice preference.
• Garnish with additional green onions and sesame seeds for extra flavor.

Nutrition

• Serving Size: 1 cup
• Calories: 450
• Sugar: 2g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 210mg