Gochujang Fried Rice

Kelly's Culinary Adventures
by Kelly's Culinary Adventures
2 Servings
20 min

If you’ve never had Gochujung before, it is slightly sweet and spicy with some fermented notes. It has a deep red color and a sticky thick texture. It’s usually used in addition to making sauces and not typically eaten alone. I find myself reaching for it a lot these days and it has become one of the staple ingredients that I keep in my fridge now.


I’m sure that many of you have tried kimchi fried rice or even ketchup fried rice but have you tried gochujang fried rice? It is a mix between these too and tastes so addictive! It’s one of those easy clean out your fridge dishes that you can whip up quickly for dinner.

Gochujang Fried Rice
Recipe details
  • 2  Servings
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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Ingredients
  • 1/2 cup diced spam/ham or your preferred meat
  • 1/2 onion, finely chopped
  • 1 cup green vegetable such as gai lan, bok choy, cabbage, etc, chopped
  • 2 tbsps vegetable oil
  • 3 eggs
  • 3-4 cups leftover cooked cold rice
  • 2 tbsps gochujang
  • salt, pepper to taste
  • sesame oil
Instructions
In a large frying pan, over medium high heat, add in 1.5 tbsp of oil, spam (or your preferred meat) and sauté until brown.
Add in the onions and sauté until translucent.
Add in the green vegetables and sauté for another minute.
Push everything to one side of the frying pan. On the other side, fry up 1 egg, scrambled and then mix together with the vegetable mixture.
Add in the rice and mix well. Then, add the gochujang and mix well to combine. Every part of the rice should be well coated with the sauce.
Season with salt and pepper and drizzle with some sesame oil.
Dish up the rice into two bowls. In the same frying pan, add in the remaining 0.5 tbsp of oil and crack in 2 eggs, cooking them Sunny side up. When they are cooked to your liking, I like mine with a runny yolk, place on top of the fried rice and serve. Enjoy, breaking up the yolk and allowing it to soak into the rice.
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