Gochujang Fried Rice
A vibrant, savory fried rice that balances gochujang's heat with a touch of honey and rice vinegar. Loaded with kimchi, mushrooms, and peas, then topped with a crispy fried egg. Perfect for using up day-old rice.
A vibrant, savory fried rice that balances gochujang's heat with a touch of honey and rice vinegar. Loaded with kimchi, mushrooms, and peas, then topped with a crispy fried egg. Perfect for using up day-old rice.
Ingredients
15 ingredients- Calories
- 480 kcal
- Fat
- 20g
- Carbs
- 60g
- Protein
- 16g
Whole recipe (4 servings): 1920 kcal
- 3 cups day-old cooked white rice, cold
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons vegetable oil, divided
- 1 cup chopped kimchi, plus 2 tablespoons kimchi juice
- 8 ounces cremini mushrooms, sliced
- 1 cup frozen peas, thawed
- 3 green onions, sliced, whites and greens separated
- 2 cloves garlic, minced
- 4 large eggs
- Salt and pepper, to taste
- Toasted sesame seeds, for garnish (optional)
Method
7 steps- Prepare the sauce: In a small bowl, whisk together gochujang, honey, rice vinegar, soy sauce, and sesame oil. Set aside.
- Heat a large wok or skillet over high heat until smoking. Add 1 tablespoon vegetable oil and swirl to coat. Add mushrooms and cook, stirring occasionally, until browned and softened, about 3-4 minutes. Transfer to a plate.
- Add remaining 1 tablespoon vegetable oil to the pan. Add kimchi and its juice, and the white parts of the green onions. Stir-fry for 1 minute until fragrant.
- Add garlic and cook for 30 seconds until aromatic. Add the cold rice, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until the rice is heated through and slightly toasted.
- Pour the sauce over the rice and toss to coat evenly. Add the cooked mushrooms and peas. Stir-fry for another 2 minutes until everything is well combined and hot. Taste and adjust seasoning with salt and pepper if needed. Remove from heat and keep warm.
- Meanwhile, fry the eggs: Heat a non-stick skillet over medium-high heat. Add a little oil if desired. Crack eggs into the pan and cook until whites are set but yolks are still runny, about 2-3 minutes. Season with salt and pepper.
- To serve, divide the fried rice among four bowls. Top each with a fried egg and sprinkle with green onion greens and sesame seeds, if using.
Recipe notes
Helpful tips
- Day-old rice is essential for the best texture; fresh rice can make the dish mushy.
- Adjust the amount of gochujang to your spice preference.
- For extra protein, add diced tofu or cooked chicken.
Equipment
- Large wok or skillet
- Small bowl
- Non-stick skillet
- Spatula
- Knife and cutting board
- Measuring spoons
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until steaming hot.
Additional tips
- Be careful when frying eggs in hot oil; splattering may occur. Ensure eggs are cooked to your liking, but avoid raw yolks if you have health concerns.
Recipe inspiration
Inspired by Aaron and Claire
Estimated nutrition
Per serving: 480 calories
Fat: 20 g · Carbs: 60 g · Protein: 16 g
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