Description
A quick and flavorful Korean Gochujang Fried Rice featuring a spicy-sweet sauce, tender carrots, and fragrant garlic. This easy stir-fried dish combines gochujang paste with soy sauce, sesame oil, and sugar for an authentic taste, perfect for a satisfying weeknight meal.
Ingredients
Sauce Ingredients
- 2 tablespoons gochujang paste
- 2 tablespoons soy sauce (or tamari/shoyu)
- 2 teaspoons sesame oil
- 2 teaspoons sugar
Main Ingredients
- 3 cloves garlic (minced)
- 1 medium carrot (diced)
- 3 cups rice (refrigerated or freshly cooked)
- 1 stalk green onion (chopped)
- Toasted sesame seeds (to garnish, optional)
- 1 tablespoon neutral-tasting oil (for frying)
Instructions
- Prepare the sauce: Combine gochujang paste, soy sauce, sesame oil, and sugar in a bowl. Stir until well mixed and set aside.
- Prepare rice: If using refrigerated rice, break up any large clumps with your hands or a spoon to ensure even cooking.
- Heat the pan and garlic: Heat a tablespoon of neutral-tasting oil in a non-stick pan or cast-iron skillet over medium-high heat. Add minced garlic once the pan is hot, frying for about one minute until fragrant.
- Cook the carrots: Add diced carrot to the pan and cook for 3-4 minutes, stirring occasionally, until tender.
- Stir-fry rice with sauce: Add the prepared rice and the gochujang sauce to the pan. Stir-fry everything together for a few minutes until the rice is hot and well-coated with the sauce.
- Finish and serve: Remove the pan from heat, stir in chopped green onion for freshness, and optionally garnish with toasted sesame seeds. Serve warm and enjoy!
Notes
- Using refrigerated rice helps to avoid clumping and results in better fried rice texture.
- Adjust the amount of gochujang paste according to your preferred spice level.
- For a complete meal, consider adding protein like fried egg, tofu, or cooked chicken.
- To make this dish gluten-free, ensure you use tamari or gluten-free soy sauce.
