Korean Inspired Gochujang Fried Rice
One of my favorite things to do with leftover rice is to fry it. I saw the GoChuJang paste in my refrigerator and thought, why not? I love the complex flavors the GoChuJang lends to the fried rice. It's sweet, it's spicy, and rich all at once!
- ¼ to ½ lb meat of your choice (beef, chicken, shrimp, pork, or tofu for vegetarian style - be sure to slice meat (or tofu) to bite-sized pieces)
- 3 eggs
- 1/2 medium onion, chopped
- 4 cloves garlic, chopped
- 1 to 3 hot chilli pepper, chopped (adjust to taste)
- 2 tbsp Gochujang or Korean Chili Bean Paste
- 2 to 3 tbsp cooking oil
- 1 sweet red peppers, diced
- 2 carrots, diced
- 1 cup cabbage, shredded
- 3 to 5 stalks green onions, cut into 1cm pieces
- 2 to 3 cups day old rice
- salt and pepper to taste
- cucumber or cilantro for garnish, optional
- Fry chopped onions, garlic and hot red peppers in cooking oil until fragrant.
- Add meat to mix and stir until cooked thoroughly. Once cooked, remove only meat from heat and set aside.
- Add eggs to mix and let eggs cook. Once cooked, scramble eggs and move to side of pan.
- Add GoChuJang paste and let fry. May need to add a little oil to prevent burning.
- Add carrots and stir.
- Add day old rice and stir until well mixed with ingredients already in the pan.
- Add sweet red peppers and shredded cabbage.
- Add green onions and salt to taste.
- Serve warm with cucumber and cilantro.