Quick Korean Spicy Fried Rice
I love making Quick Korean Spicy Fried Rice—it’s my go-to dish for busy weeknights. The secret lies in transforming leftover rice into a vibrant, flavor-packed meal that’s ready in just 15 minutes. The magic begins with a blend of gochujang, soy sauce, honey, and sesame oil, creating a sauce that adds a spicy kick and depth of flavor to every bite.
In my kitchen, preparing Quick Korean Spicy Fried Rice starts with heating avocado oil in a nonstick pan. I toss in diced carrots, bell peppers, celery, and sweet onions, letting them sizzle until tender. Adding garlic and frozen peas brings out fragrant aromas, filling the air with anticipation. Then, I crack eggs directly into the pan, letting them cook into a delicate, golden layer that I break into pieces before mixing everything together with cooked rice.
After combining the veggies, eggs, and rice, I pour in the spicy gochujang sauce, ensuring every grain is coated in its fiery goodness. A few final stirs, a sprinkle of green onions, and perhaps some sesame seeds for a crunchy finish—my Quick Korean Spicy Fried Rice is ready to serve. It’s a satisfying dish that never fails to impress with its bold flavors and effortless preparation.
In the end, Quick Korean Spicy Fried Rice isn’t just a meal; it’s a testament to how simple ingredients can come together to create something truly delicious. Whether it’s a quick dinner for the family or a flavorful option for a solo meal, this dish always hits the spot.
Table of Contents
Chef’s Notes- Quick Korean Spicy Fried Rice
- Use Day-Old Rice: For best results, use day-old rice as it’s less sticky and fries better. Freshly cooked rice can be too moist and result in a clumpy texture.
- Customize Your Vegetables: Feel free to add other vegetables like zucchini, mushrooms, or broccoli. This recipe is versatile and works well with whatever veggies you have on hand.
- Adjust Spiciness: The amount of gochujang can be adjusted based on your spice preference. Start with a smaller amount and add more to taste if you prefer a milder dish.
- Add Protein: For a more filling meal, add your favorite protein such as shrimp, tofu, or chicken. Cook the protein separately and add it in with the rice.
- Authentic Touch: Serve with a side of kimchi for an authentic Korean touch. It adds a nice crunch and a burst of flavor that complements the spicy fried rice perfectly.
Quick Korean Spicy Fried Rice
4
servings5
minutes10
minutes327
kcal15
minutesThis Quick Korean Spicy Fried Rice is a flavor-packed, 15-minute wonder that transforms leftover rice and veggies into a delicious meal. With a kick of gochujang and a medley of colorful vegetables, this dish is perfect for a speedy weeknight dinner. It’s versatile, allowing you to add your favorite protein for an extra boost. Get ready to impress your taste buds with this simple yet tantalizing recipe!
Ingredients
- Sauce Mixture
2 tablespoons Korean chili paste (gochujang)
2 tablespoons tamari or soy sauce
2 teaspoons agave nectar or honey
1 teaspoon toasted sesame oil
- Stir-Fry Base
2 tablespoons grapeseed oil or avocado oil
4 cloves garlic, finely chopped
1 medium carrot, diced
1 red bell pepper, diced
2 stalks celery, diced
1 medium sweet onion, diced
1/2 cup frozen peas
- Eggs and Rice
2 large eggs
2 cups cooked jasmine rice or any leftover rice
- Garnishes
4 green onions, thinly sliced
Optional toppings: sriracha mayo, sesame seeds, roasted cashews, Korean kimchi
- Alternative Ingredients:
Soy Sauce Substitute: Coconut aminos or tamari for gluten-free option.
Honey Substitute: Maple syrup or agave nectar for a vegan option.
Avocado Oil Substitute: Olive oil or grapeseed oil.
Protein Options: Shrimp tofu, edamame, fried egg, chicken, pork or beef.
Directions
- Prepare Sauce – In a small jar or bowl, combine the gochujang sauce, tamari (or soy sauce), toasted sesame oil, and agave nectar (or honey). Whisk until well blended.
- Sauté Vegetables – Heat the grapeseed oil in a large nonstick pan over medium-high heat. Add the diced onion, carrot, celery, and bell pepper. Sauté for about 5 minutes until the vegetables are tender. Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the frozen peas and cook for another minute.
- Cook Eggs – Push the vegetables to one side of the pan and add a little more oil if needed. Crack the eggs into the empty side of the pan and let them cook undisturbed until they form a thin pancake-like shape. Break them into pieces with a spatula once mostly cooked.
- Combine Ingredients – Add the cooked rice to the pan and toss to coat each grain with oil. Return the sautéed vegetables and eggs to the pan. Pour the prepared sauce over the rice mixture and stir well to combine all ingredients evenly. Cook for another 2-3 minutes until everything is heated through.
- Garnish and Serve – Season with freshly cracked black pepper. Garnish with sliced green onions and any optional toppings like sriracha mayo, sesame seeds, roasted cashews, or kimchi.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 327kcal
- Fat: 11.2g
- Saturated Fat: 1.6g
- Cholesterol: 93mg
- Sodium: 470.5mg
- Potassium: 320mg
- Carbohydrates: 48.1g
- Fiber: 4g
- Sugar: 13g
- Protein: 8.8g
- Vitamin A: 4500IU
- Vitamin C: 45mg
- Calcium: 60mg
- Iron: 2mg
FAQ- Quick Korean Spicy Fried Rice
Can I use freshly cooked rice instead of day-old rice?
Yes, you can, but it’s recommended to use day-old rice as it fries better and has a firmer texture. If using freshly cooked rice, spread it out on a tray to cool and dry slightly before frying.
What can I use if I don’t have gochujang?
You can substitute gochujang with a mix of sriracha and a bit of soy sauce or tamari for a similar flavor. However, the unique taste of gochujang is hard to replicate exactly.
Is there a vegan option for this recipe?
Yes, you can make this recipe vegan by omitting the eggs and using agave nectar or maple syrup instead of honey. Add tofu or edamame for protein.
Can I make this dish gluten-free?
Absolutely! Use tamari or coconut aminos instead of soy sauce, and ensure that the gochujang you use is gluten-free.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a nonstick pan over medium heat, adding a splash of water if needed to prevent sticking.
