Vegan Gochujang Fried Rice (Printable)
Spicy Korean-style fried rice with gochujang, fresh vegetables, and aromatic rice, ready in 30 minutes.
# What You'll Need:
→ Rice
01 - 3 cups cooked jasmine or short-grain rice, preferably day-old
→ Vegetables
02 - 1 medium carrot, diced
03 - 1 cup frozen peas
04 - 1 red bell pepper, diced
05 - 4 green onions, sliced (white and green parts separated)
06 - 2 cloves garlic, minced
07 - 1 cup shiitake or button mushrooms, sliced
→ Sauce
08 - 3 tablespoons gochujang (vegan Korean chili paste)
09 - 2 tablespoons soy sauce or tamari
10 - 1 tablespoon toasted sesame oil
11 - 1 tablespoon maple syrup or agave
12 - 1 tablespoon rice vinegar
→ Finishing
13 - 1 tablespoon neutral oil (vegetable or canola)
14 - Sesame seeds, for garnish
15 - Extra sliced green onions, for garnish
# Steps:
01 - In a small bowl, whisk together the gochujang, soy sauce, toasted sesame oil, maple syrup, and rice vinegar until smooth. Set aside.
02 - Heat the neutral oil in a large skillet or wok over medium-high heat until the oil shimmers.
03 - Add the white parts of the green onions, minced garlic, and diced carrots to the hot wok. Stir-fry for 2 minutes until the carrots begin to soften.
04 - Add the diced bell pepper and sliced mushrooms to the wok. Cook for 2 to 3 minutes, stirring frequently, until the vegetables start to develop golden-brown edges.
05 - Stir in the frozen peas and cook for 1 minute until thawed and warmed through.
06 - Increase the heat to high and add the cooked rice to the wok, breaking up any clumps with a spatula. Stir-fry for 2 to 3 minutes until the rice is heated through and begins to lightly toast.
07 - Pour the prepared gochujang sauce over the rice and vegetables. Stir vigorously to coat everything evenly, then cook for another 2 to 3 minutes until the rice develops slightly crispy spots.
08 - Remove the wok from heat. Fold in the green parts of the green onions and adjust seasoning to taste.
09 - Transfer to plates and serve hot, garnished with sesame seeds and additional sliced green onions.
# Expert Advice:
01 -
- It transforms day old rice into something you would happily pay restaurant prices for.
- The gochujang sauce alone is worth memorizing because it works on almost anything.
02 -
- Wet rice is the enemy so never use freshly cooked rice straight from the pot.
- Gochujang brands vary wildly in heat so taste yours plain before deciding how much to use.
03 -
- Cook the rice in a thin even layer and resist the urge to stir constantly so it can actually develop a crust.
- Mix the sauce first before anything else so flavors have a moment to marry while you prep.