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Gochujang Egg Fried Rice: 10 Irresistible Steps to Delight

Gochujang Egg Fried Rice
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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.

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

  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

Find it online: https://bakerslider.com/gochujang-egg-fried-rice/

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