Gochujang Egg Fried Rice Recipe

Introduction

This Gochujang Egg Fried Rice is a quick and flavorful twist on a classic favorite. Combining spicy gochujang with savory soy sauce and perfectly scrambled eggs, it’s a satisfying meal ready in just 20 minutes. Ideal for using up day-old rice and perfect for a busy weeknight dinner.

Ingredients

• 3 cups cooked white rice (preferably day-old)
• 3 large eggs
• 2 tablespoons gochujang
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• 2 green onions, chopped
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• Pinch of black pepper
• 1 fried egg (optional), per serving
• Sesame seeds, for garnish

Instructions

1. Step 1: Heat your wok or skillet over medium-high heat.
2. Step 2: Whisk the eggs in a bowl with a pinch of salt. In a separate small bowl, combine gochujang, soy sauce, and sesame oil.
3. Step 3: Add 1 tablespoon of vegetable oil to the pan and scramble the eggs until they are just set. Remove the eggs and set aside.
4. Step 4: Add the remaining tablespoon of oil to the pan. Sauté the minced garlic for about 30 seconds until fragrant, then stir in the gochujang sauce mixture.
5. Step 5: Add the cooked rice and stir-fry for 3 to 4 minutes, breaking up any clumps. Let the rice sit briefly without stirring to develop a slight crisp on the bottom. Then add the scrambled eggs and chopped green onions, mixing everything well.
6. Step 6: Season the fried rice with salt and black pepper to taste. If you like, fry additional eggs to serve on top.
7. Step 7: Scoop the fried rice into bowls. Garnish with sesame seeds and top each serving with a fried egg if desired. Serve hot.

Tips & Variations

• Use day-old rice to prevent sogginess and help achieve a better fried texture.
• Add vegetables like peas, carrots, or bell peppers for extra color and nutrition.
• Adjust the amount of gochujang if you prefer a milder or spicier flavor.
• For a vegan version, omit the eggs and substitute with tofu or additional vegetables.

Storage

Store any leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain texture, adding a splash of water if needed to loosen the rice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of day-old rice?

Freshly cooked rice tends to be too moist and sticky for fried rice, which can make it clumpy. If you only have fresh rice, spread it out on a baking sheet to cool and dry slightly before frying.

Is gochujang very spicy?

Gochujang has a mild to moderate heat with a sweet and savory flavor. You can adjust the amount used to suit your spice preference.

Gochujang Egg Fried Rice Recipe

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★★★★★

4.9 from 76 reviews

• Author: Harper
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

This Gochujang Egg Fried Rice is a flavorful Korean-inspired dish combining the spicy, savory punch of gochujang sauce with fluffy scrambled eggs and perfectly stir-fried day-old rice. Quick to prepare and packed with umami, it makes an ideal weeknight meal or a satisfying side dish.

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Ingredients

Scale 1x2x3x

Rice and Eggs

• 3 cups Cooked White Rice (preferably day-old)
• 3 Large Eggs
• 1 Fried Egg (optional), per serving

Sauces and Oils

• 2 tablespoons Gochujang
• 1 tablespoon Soy Sauce
• 1 teaspoon Sesame Oil
• 2 tablespoons Vegetable Oil

Aromatics and Seasonings

• 1 Garlic Clove, minced
• 2 Green Onions, chopped
• 1/2 teaspoon Salt
• Pinch of Black Pepper

Garnish

• Sesame Seeds, for garnish

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Instructions

1. Heat the Pan: Place a wok or a large skillet over medium-high heat and allow it to warm up properly to prepare for stir-frying.
2. Prepare Eggs and Sauce: In a bowl, whisk the 3 large eggs with a pinch of salt until combined. In another small bowl, mix together the gochujang, soy sauce, and sesame oil to create the flavorful sauce.
3. Cook Scrambled Eggs: Add 1 tablespoon of vegetable oil to the hot pan, then pour in the whisked eggs. Stir occasionally and cook until eggs are just set but still soft. Remove the scrambled eggs to a separate plate and set aside.
4. Sauté Garlic and Add Sauce: Add the remaining 1 tablespoon of vegetable oil to the pan, then sauté the minced garlic for about 30 seconds until fragrant. Quickly stir in the gochujang sauce mixture to coat the garlic and start building the flavors.
5. Stir-Fry Rice and Combine: Add the day-old cooked rice to the pan, breaking up any clumps. Stir-fry the rice for 3 to 4 minutes, ensuring it’s well mixed with the sauce and heated through. Allow the rice to sit briefly on the pan surface to crisp up slightly. Then, fold in the scrambled eggs and chopped green onions until everything is evenly distributed.
6. Season and Fry Additional Eggs: Season the fried rice with salt and black pepper to taste. If desired, fry additional eggs to serve on top following your preferred method (sunny side up or over easy).
7. Serve and Garnish: Spoon the gochujang egg fried rice into bowls, garnish with a sprinkle of sesame seeds, and top each serving with a fried egg if using. Serve immediately while hot.

Notes

• Use day-old rice for best texture; freshly cooked rice can be too soft and sticky.
• The amount of gochujang can be adjusted to your heat preference.
• Adding a fried egg on top adds richness and extra protein.
• Optionally, you can add vegetables like peas, carrots, or bell peppers for variation.
• Be careful not to overcook the scrambled eggs to keep them tender.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Korean

Keywords: Gochujang, Egg Fried Rice, Korean, Stir-Fry, Easy Dinner, Spicy Rice, Weeknight Meal