Name: Gochujang Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 3 cups cooked rice; 1/4 cup gochujang; 2 tablespoons soy sauce; 2 tablespoons vegetable oil; 2 eggs, beaten; 1 cup mixed vegetables (carrots, peas, corn); 2 cloves garlic, minced; 1/4 cup chopped scallions

Jump to Recipe

If you’re looking for an explosion of savory, spicy, and utterly comforting flavors all in one bowl, look no further than Gochujang Fried Rice. The irresistible combination of chewy rice, vibrant veggies, velvety scrambled eggs, and that distinct kick from gochujang will whisk your taste buds to a cozy, bustling street eatery in Seoul. This dish is a total weeknight lifesaver, and it’s just the thing for cleaning out your fridge — plus, it’s simple enough for even the busiest days, but special enough to satisfy a craving for something bold and memorable.

Gochujang Fried Rice Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Gochujang Fried Rice lies in its simplicity, but don’t let that fool you — each element adds its own essential punch of color, richness, or texture. With only a few fridge and pantry staples, you’ll have a dish that tastes far more complex than the sum of its parts.

Cooked rice: Day-old rice gives you the best texture, cooking up chewy and never mushy. If you’re using fresh rice, let it cool so it doesn’t get sticky.
Gochujang: This Korean chili paste is the secret to a rich, spicy, deeply umami flavor that makes the whole dish pop.
Soy sauce: Just a splash brings out the savoriness and balances the gochujang’s heat.
Vegetable oil: You’ll need this for stir-frying everything to crispy-edged perfection.
Eggs: Scrambled right in the pan, they offer creamy texture and extra protein.
Mixed vegetables: Go for a colorful medley like carrots, peas, and corn — they add sweetness and crunch.
Garlic: Two cloves, minced, bring an aromatic underpinning that infuses each bite with incredible fragrance.
Scallions: Chopped scallions finish the dish with freshness and a flash of green.

How to Make Gochujang Fried Rice

Step 1: Sauté Garlic and Veggies

Start by heating up your vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and mixed vegetables, and let them sizzle away for a couple of minutes. The aromatic garlic will infuse the oil, while the vegetables soften and become beautifully glossy — this is the moment your kitchen starts smelling irresistible.

Step 2: Scramble the Eggs

Push the sautéed veggies over to one side of the pan, making a little space for the eggs. Pour in the beaten eggs and gently scramble them, letting them set into soft, golden curds. The veggie side of your pan keeps everything neat and makes sure nothing gets overcooked!

Step 3: Add Rice, Gochujang, and Soy Sauce

Now comes the best part — add your cooked rice to the skillet, followed by the gochujang and soy sauce. Stir everything together, making sure the gochujang spreads out and coats every single grain of rice and veggie with its fiery red allure. This is where Gochujang Fried Rice starts looking and smelling incredible, with savory, spicy aromas filling the air.

Step 4: Stir-Fry Until Heated Through

Keep things moving in your skillet as you stir-fry, breaking up any clumps and scraping up all the flavorful bits. Give the rice a couple extra minutes so it gets piping hot, flecked through with colorful vegetables and luscious scrambled eggs. Taste for seasoning — feel free to add a splash more soy sauce if you want extra savory oomph.

Step 5: Garnish and Serve

To finish, shower your Gochujang Fried Rice with heaps of chopped scallions. The green onions add a crisp, peppery bite and a burst of color that makes the final dish completely irresistible. Grab your bowls and dig in while it’s hot!

How to Serve Gochujang Fried Rice

Garnishes

A big sprinkle of scallions is a classic finish, but don’t stop there! Try adding toasted sesame seeds for crunch, seaweed flakes for a savory boost, or even a drizzle of toasted sesame oil for toasty aroma and richness. If you love spice, a little extra gochujang on the side lets everyone adjust the heat to their liking.

Side Dishes

Gochujang Fried Rice is satisfying all on its own, but some Korean-inspired sides make it a real feast. Try crisp kimchi, cucumber salad, or steamed dumplings to round out your meal. Even some simple pickled radish or a miso soup pairs beautifully and soothes the palate.

Creative Ways to Present

For a fun twist, serve Gochujang Fried Rice in a hollowed-out pineapple or as a mound in a shallow bowl topped with a soft-fried or poached egg. Little ramekins or mini cast-iron skillets make for cute, personal servings. You can even stuff it into roasted bell peppers or wrap it up in seaweed sheets for on-the-go lunches.

Make Ahead and Storage

Storing Leftovers

Any leftover Gochujang Fried Rice stores beautifully for up to three days in the refrigerator. Transfer it to an airtight container once it’s completely cool to keep the rice from getting mushy or absorbing odors from the fridge. It’s perfect for meal prep or speedy lunches.

Freezing

If you want to freeze your fried rice, simply portion it into freezer-safe containers or bags. Squeeze out as much air as possible and label with the date. It’ll keep for up to two months and makes a fantastic make-ahead dinner option for those extra-busy days.

Reheating

To reheat, sprinkle a tiny bit of water over the top (this helps prevent drying out), then microwave in short bursts, stirring in between, until hot. If you prefer, toss it back in a skillet with a touch of oil and stir-fry until sizzling and steamy — this brings back some of the original texture and adds a bit of crunch to the rice.

FAQs

What type of rice works best for Gochujang Fried Rice?

Day-old white rice is ideal because it’s firm and less sticky, but jasmine or short-grain varieties also work well. Leftover brown rice can add extra nuttiness and nutrition, making a delicious alternative.

Can I customize the vegetables in this recipe?

Absolutely! Feel free to use any quick-cooking vegetables you have on hand. Bell peppers, zucchini, bok choy, or even a handful of spinach tossed in at the end all taste wonderful alongside the spicy gochujang.

Is this dish very spicy?

Gochujang Fried Rice has a pleasant kick but isn’t overwhelming. Most store-bought gochujang is medium heat, but you can always adjust by adding a little less or mixing in extra for fire-lovers. If you’re sensitive to spice, start with half the amount and taste as you go.

Can I make it vegan or vegetarian?

Definitely! To make it vegan, just leave out the eggs or use a plant-based egg substitute. The rest of the ingredients are easy to swap if needed — use tamari instead of soy sauce for gluten-free, or toss in tofu for plant protein.

What protein can I add to Gochujang Fried Rice?

This dish is super flexible! Add cooked chicken, shrimp, crispy tofu, or even thinly sliced beef. Just stir your protein in with the veggies so it heats through and soaks up all those lovely flavors from the gochujang and soy sauce.

Final Thoughts

I hope this recipe inspires you to give Gochujang Fried Rice a spot in your regular meal rotation. It’s quick to make, endlessly adaptable, and guaranteed to add a little spicy magic to any night of the week. Grab your skillet and get ready for a crave-worthy meal that brings big flavor with minimal fuss — your taste buds will thank you!

Gochujang Fried Rice Recipe

★★★★★

4.9 from 25 reviews

Author: lina
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delicious and spicy twist on traditional fried rice, this Gochujang Fried Rice is packed with flavor and simple to make. The combination of Korean chili paste, gochujang, with savory soy sauce and fresh vegetables creates a satisfying meal that’s perfect for lunch or dinner.

Ingredients

Scale

Rice:

3 cups cooked rice

Sauce:

1/4 cup gochujang
2 tablespoons soy sauce

Stir-fry:

2 tablespoons vegetable oil
2 eggs, beaten
1 cup mixed vegetables (carrots, peas, corn)
2 cloves garlic, minced
1/4 cup chopped scallions

Instructions

Heat vegetable oil: In a large skillet or wok, heat vegetable oil over medium heat.
Sauté vegetables: Add garlic and mixed vegetables, sautéing until tender.
Scramble eggs: Push vegetables to one side and pour in beaten eggs, scrambling until cooked.
Add rice and sauce: Stir in cooked rice, gochujang, and soy sauce, mixing well.
Finish and serve: Cook until heated through, then garnish with chopped scallions before serving.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Frying
Cuisine: Korean