Spice up your go-to meal with this Quick Gochujang Fried Rice, a flavorful dish that combines the savory heat of gochujang with leftover cooked rice. This easy fried rice recipe comes together in just 10 minutes, making it a perfect choice for busy weeknights or a satisfying lunch.
If you enjoy recipes with gochujang, check out my stovetop gochujang potatoes or my gochujang pasta.
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✔️ Why This Recipe is Great
Packed With Flavor: thanks to the easy gochujang sauce, every bite is filled with bold and delicious flavors that leave you wanting more. Don't forget the chopped green onion!
Quick Go-To Recipe: Whether you're looking for a quick and easy dinner or a delicious weekend brunch option, this easy gochujang fried rice will surely become a staple in your kitchen.
🥕 Ingredients
Cooked Rice: preferably day-old rice for the best texture; we like to use frozen rice or takeout rice from the night before, or even rice from a packet, like Ben's brand.
Gochujang (Korean Chili Paste): this fermented chili paste is the heart and soul of Korean cuisine. It adds a spicy, sweet, and savory flavor to the dish, and it's a hard flavor to substitute.
Soy Sauce: this ingredient adds a salty and umami flavor to the dish, balancing out the sweetness of the gochujang; try tamari or coconut aminos for a gluten-free swap.
Fresh Raw Garlic: using minced fresh cloves of garlic adds umami flavor to this gochujang fried rice, though you can also use granulated garlic powder in a pinch.
Fresh Ginger: this bright component adds much more than just flavor to the gochujang, and you can use powdered ginger if needed, but you can also skip it if you're not a fan of ginger.
Sesame Oil: you could also use butter, but sesame oil adds a bit more toasty umami to the gochujang fried rice.
Green Onion: you'll need the bottoms and tops of the green onions, separated
Tofu: optional, but recommended for protein. You could also use pre-cooked chicken or beef, in a pinch.
See recipe card for exact ingredients and quantities.
🍚 How to Make Gochujang Fried Rice (Step-by-Step)
Step 1) If using tofu, press it to remove excess moisture, then cut it into cubes. In a non-stick skillet, heat a little oil over medium heat and sauté the tofu until golden brown on all sides; you can do this in advance. Remove from the skillet and set aside (image 1).
Step 2) In the same skillet, add the sesame oil and heat over medium heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
Step 3) Toss in the diced carrots and bell peppers, if using, cooking for about 3-4 minutes until they start to soften (image 2).
Step 4) Add the cooked rice to the skillet, breaking up any clumps. Stir well to combine with the vegetables (image 3).
Step 5) Add the gochujang,soy sauce, ½ teaspoon salt, and a splash of water over the rice. Mix to coat everything evenly (image 4).
Step 6) Add the frozen peas and cooked tofu (if using) to the skillet. Stir everything together and cook for an additional 2-3 minutes until the peas are heated through and everything is well combined (image 5).
Step 7) Remove from heat and stir in the chopped green onions. Serve warm, garnished with sesame seeds.
🍳 Variations
- Protein Boost: Add cooked chicken or shrimp along with or instead of the tofu for a heartier meal that includes more protein.
- Vegetable Medley: Incorporate a variety of vegetables such as eggplant or spinach for added nutrition and color.
- Egg Fried Rice: Stir in a scrambled egg or two for extra richness and flavor, making it a more complete meal.
- Extra Spicy: Increase the amount of gochujang or add a drizzle of sriracha on top for those who love extra heat.
- Kimchi Fried Rice: Mix in fresh-chopped kimchi for a tangy twist that complements the gochujang beautifully.
🥘 Storage and Reheating
This spicy gochujang fried rice is perfect for using up leftover rice and makes a quick weeknight meal. It can keep in the fridge for up to three days in a well-sealed container, though I wouldn't try to freeze it again if you made it from frozen rice in the first place. Otherwise, it will keep well prozen for up to 3 months. Reheat gently in a skillet or microwave.
👨🏻🍳 Expert Notes & Tips
Customization: Feel free to customize this fried rice with any veggies you have on hand, like zucchini, corn, or broccoli.
Added Heat: Adjust the amount of gochujang based on your spice preference; you can always add more for extra heat!
❓ Other Korean Recipes to Try
🙋 Frequently Asked Questions
Yes! In fact, using day-old rice is ideal as it helps prevent the dish from becoming mushy and ensures better texture.
To reduce the spice, use less gochujang or opt for a milder version of the chili paste. You can also balance the heat with additional vegetables or a splash of extra soy sauce.
Short-grain or medium-grain rice works best, but you can also use long-grain rice or jasmine rice. Just ensure the rice is cooked and cooled before frying.
To make it gluten-free, use gluten-free soy sauce, coconut aminos, or tamari instead of regular soy sauce, and ensure that your gochujang is gluten-free.
Have you tried this recipe?
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📖 Recipe
Quick Gochujang Fried Rice
Ingredients
- 4 cups cooked rice (preferably day-old for best texture) 600g
- 1 ½ tablespoons gochujang or to taste
- 3 tablespoons soy sauce
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 2 ½ tablespoons sesame oil
- 3 green onions stalks chopped
- 1 cup fresh or frozen carrots, diced 150g
- 1 cup frozen peas 150g
- 1 cup bell pepper, diced 150g, optional
- 1 cup firm tofu, cubed 150g, optional
- 1 tablespoon sesame seeds optional, for garnish
Instructions
- If using tofu, press it to remove excess moisture, then cut it into cubes. In a non-stick skillet, heat a little oil over medium heat and sauté the tofu until golden brown on all sides. Remove from the skillet and set aside.
- In the same skillet, add the sesame oil and heat over medium heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- Toss in the diced carrots and bell peppers, if using, cooking for about 3-4 minutes until they start to soften.
- Add the cooked rice to the skillet, breaking up any clumps. Stir well to combine with the vegetables.
- Add the gochujang,soy sauce, ½ teaspoon salt, and a splash of water over the rice. Mix to coat everything evenly.
- Add the frozen peas and cooked tofu (if using) to the skillet. Stir everything together and cook for an additional 2-3 minutes until the peas are heated through and everything is well combined.
- Remove from heat and stir in the chopped green onions. Serve warm, garnished with sesame seeds.
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