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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


  1. Fry chopped onions, garlic and hot red peppers in cooking oil until fragrant.
  2. Add meat to mix and stir until cooked thoroughly. Once cooked, remove only meat from heat and set aside.
  3. Add eggs to mix and let eggs cook. Once cooked, scramble eggs and move to side of pan.
  4. Add GoChuJang paste and let fry. May need to add a little oil to prevent burning.
  5. Add carrots and stir.
  6. Add day old rice and stir until well mixed with ingredients already in the pan.
  7. Add sweet red peppers and shredded cabbage.
  8. Add green onions and salt to taste.
  9. Serve warm with cucumber and cilantro.


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