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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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
