If I can’t find gochujang sauce what could I use as a substitute?

Try Sambal Oelek, chili garlic sauce or sriracha (you may have to decrease the quantity of these as they are a bit spicier) OR if you can find gochujang paste but not the sauce, use that!

What’s the best type of rice for fried rice?

Any rice will work! Jasmine, short grain, long grain, brown rice, etc. What I do recommend is that it be a day or two old!

Can I make my rice fresh the day of?

You can, but after it cooks spread it flat on a baking sheet and pop it in the fridge for 30 minutes or until it is completely cooled.

How should I store this?

Simply place the assembled fried rice in an airtight container and keep it in the fridge for up to four days. If you are serving with a fried egg on top, you may want to wait and fry up the egg when you’re ready to eat your leftovers.

Easy Gochujang Fried Rice (15 minutes!)

Name: Easy Korean Gochujang Fried Rice (15 minutes!)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Korean
Ingredients: 2 tablespoons Gochujang sauce; 2 tablespoons soy sauce; 2 teaspoons honey; 1 teaspoon toasted sesame oil; 2 tablespoons avocado oil; 4 cloves garlic, minced; 2 carrots, chopped; 1 red bell pepper, chopped; 2 stalks celery, chopped; 1 sweet onion, chopped; ½ cup peas; 2 large eggs; 2 cups cooked and cooled rice; 4 green onions, chopped; Protein of choice: shrimp, tofu, edamame, fried egg, chicken, pork or beef; For topping: sriracha mayo, sesame seeds, roasted cashews, Korean kimchi

Description

This gochujang fried rice is your flavorful solution to use up the leftover rice and random veggies in your fridge!

Ingredients

Units Scale

2 tablespoons Gochujang sauce
2 tablespoons soy sauce
2 teaspoons honey
1 teaspoon toasted sesame oil
2 tablespoons avocado oil
4 cloves garlic, minced
2 carrots, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
1 sweet onion, chopped
1/2 cup peas
2 large eggs
2 cups cooked and cooled rice
4 green onions, chopped
Protein of choice: shrimp, tofu, edamame, fried egg, chicken, pork or beef
For topping: sriracha mayo, sesame seeds, roasted cashews, Korean kimchi

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Instructions

Chop up your veggies. In a small jar whisk or shake together the gochujang sauce, soy sauce, toasted sesame oil and honey.
In a large cast iron or ceramic-coated nonstick skillet, heat the avocado oil over medium-high heat. Add the onion, carrots, celery, bell pepper, and sauté until softened, about 5 minutes. Add the minced garlic and quickly stir-fry until fragrant, 30 seconds or so. Add the peas.
Remove all the veg to a bowl. Add another little swish of oil and add the egg. Don’t touch it, let it bubble and cook up into a thin pancake shape. Once it is mostly cooked use your spatula to chop it up into pieces. Remove it to the bowl with the veggies.
Add another little swish of oil and add the leftover rice to the pan. Toss the rice grains with the oil to get each grain evenly coated. Return veggies and eggs to the pan with the rice. Drizzle in the sauce and then toss everything to combine well. Season with some cracks of black pepper.
Top with additional protein (if using), green onions, sesame seeds, sriracha mayo and cashews, if desired!

Notes

To make this gluten free, use coconut aminos or tamari in place of the soy sauce.

You may want to adjust the amount of gochujang based on your desired spice level. I would say the recipe as written is about a 2.5/5 on spice.

Nutrition information is only an estimate and will vary slightly based on different brands used, etc.

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Nutrition

Serving Size: 1/4 recipe
Calories: 327
Sugar: 13 g
Sodium: 470.5 mg
Fat: 11.2 g
Carbohydrates: 48.1 g
Protein: 8.8 g
Cholesterol: 93 mg