Gochujang Fried Rice

Ingredients

• 4 cups cooked and cooled short-grain white rice ((day-old rice preferred))
• 3 cloves garlic
• 1/4 yellow onion
• 3-4 green onions ((divided))
• 1 tbsp neutral-tasting oil
• 0.7 lb ground beef ((or protein of your choice))
• Kosher salt ((to taste))
• 1 tbsp toasted sesame oil
• Fried eggs (optional), to serve ((optional, to serve))
• 3 tbsp Korean chili paste (gochujang)
• 1 tbsp Korean chili pepper flakes (gochugaru)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 3 tbsp water
• Black pepper ((to taste))

Method

1. Prep rice: If you don't have leftover rice, cook 2 cups of rice. Wash it two or three times. Add 2 cups of water, or slightly less, to the bowl. Pop it into a rice cooker and press the u0022pressure cooku0022 button. Once cooked, spread the rice on a tray and let it cool completely before using. (Once the excess moisture evaporates, the rice will be drier and less sticky, making it much easier to stir-fry.)
2. Prep the vegetables: Finely chop the garlic cloves. Finely dice the onion. Thinly slice the green onions, separating the whites and greens.
3. In a large wok (or pan), heat 1 tablespoon of oil over medium-high heat. Once hot, add the ground beef, spread it out evenly, and let it sit for 2 minutes or until the bottom turns golden brown.
4. Flip, break up the beef, and cook for 1 to 2 minutes. Add the garlic, onion, and white parts of the green onions. Sauté for 2 minutes.
5. Give the sauce a quick stir and pour it into the wok. Sauté for 1 minute.
6. Add the cooked and cooled rice. Stir-fry for 2 to 3 minutes, or until every single grain of rice is perfectly coated in the sauce. Taste and add more salt to taste. Once it tastes perfect to you, turn off the heat.
7. Add the green parts of the green onions, sesame oil, and sesame seeds. Give it a final mix.
8. To serve, divide the fried rice among serving plates and garnish with a fried egg, seasoned seaweed flakes, and cucumber slices, if desired.