Gochujang fried rice is what happens when Korean pantry staples meet a hot wok. It’s spicy, deeply savoury, and ready in 15 minutes.
Ingredients (2 servings)
2 cups cooked rice (day-old works best), 2 tbsp gochujang, 1 tsp Hungry Korean Gochugaru Chili Flakes, 2 eggs, 2 cloves garlic (minced), 1 tbsp soy sauce, 1 tsp sesame oil, 2 tbsp vegetable oil, 2 green onions (sliced), sesame seeds to garnish.
Method
Heat oil in a wok or large frying pan over high heat. Add garlic and fry for 30 seconds. Add the rice and press it against the pan — let it sit undisturbed for 1-2 minutes to get some crispy bits forming. Add gochujang and gochugaru, toss to coat the rice. Push rice to one side, crack eggs in and scramble. Mix everything together, add soy sauce and sesame oil, toss once more.
Serve topped with green onions and sesame seeds.
The Day-Old Rice Rule
Freshly cooked rice is too moist for fried rice — it clumps and steams instead of frying. Day-old refrigerated rice has dried out just enough to get those crispy, separated grains that make fried rice worth eating.