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.
![Quick Korean Spicy Fried Rice 1 Quick Korean Spicy Fried Rice_raw](https://kimkimcooking.com/wp-content/uploads/2024/07/Quick-Korean-Spicy-Fried-Rice_raw-1024x643.png)
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.
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.