Description

This vibrant fried rice features a harmonious blend of savory and subtly spicy flavors, characteristic of Korean gochujang. Each grain of rice is coated in a rich, reddish sauce, complemented by the sweetness of corn and the tender bite of green peas. Fluffy scrambled egg pieces are interspersed throughout, adding a delicate texture, while fresh green onions and toasted sesame seeds provide a fragrant finish. The dish is prepared by stir-frying ingredients in a hot pan, ensuring a well-integrated and satisfying meal.

Ingredients

Scale

3 cups cooked day-old white rice
2 tablespoons cooking oil (e.g., vegetable or canola)
2 large eggs, lightly beaten
1/2 yellow onion, finely diced
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 cup frozen peas
1/2 cup frozen corn
3 tablespoons gochujang (Korean chili paste)
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil
1 teaspoon sugar (optional, to balance spice)
2 green onions, sliced, for garnish
1 teaspoon sesame seeds, for garnish

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Instructions

Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just set, then remove from the pan and set aside.
Add the remaining 1 tablespoon of cooking oil to the pan. Add the diced onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the frozen peas and corn to the pan, cooking for 2-3 minutes until heated through.
Add the cooked day-old rice to the pan, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes to heat the rice thoroughly.
In a small bowl, whisk together the gochujang, soy sauce, sesame oil, and sugar (if using).
Pour the sauce mixture over the rice and vegetables. Stir well to ensure all the rice is evenly coated with the gochujang sauce. Continue to stir-fry for another 2-3 minutes.
Return the scrambled eggs to the pan and gently fold them into the fried rice.
Serve immediately, garnished with sliced green onions and sesame seeds.

Notes

Using day-old, cold rice is crucial for achieving the best fried rice texture, preventing it from becoming mushy.

Adjust the amount of gochujang to your preferred spice level; start with less and add more if desired.

For added protein, cooked chicken or tofu can be incorporated with the vegetables.

Ensure your pan is hot enough before adding ingredients to achieve a proper stir-fry.

Prep Time: 10 minutes
Cook Time: 15 minutes

Nutrition

Calories: 450-550 per serving (estimated)
Fat: 10-15g per serving (estimated)
Carbohydrates: 70-80g per serving (estimated)
Protein: 15-20g per serving (estimated)