Name: Easy Gochujang Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 2 cups day-old rice; 1.5 tbsp gochujang; 1 tbsp soy sauce; 1 tsp sesame oil; 1 egg (optional); 2 garlic cloves, minced; ½ onion, diced; 1 cup mixed vegetables; Protein of choice (optional); Toppings: sesame seeds, scallions, seaweed

Jump to Recipe·Print Recipe

If you’re craving a dish that’s bold, spicy, and full of Korean flavor, this gochujang fried rice recipe is exactly what you need. Packed with the savory heat of gochujang, Korea’s famous fermented chili paste, this one-pan wonder transforms simple rice into a fiery, umami-rich meal that’s ready in under 30 minutes. Whether you’re using leftover rice or starting fresh, this stir-fry is endlessly versatile, customizable, and incredibly satisfying. Let’s dive into the smoky, saucy world of gochujang fried rice and see why it’s a must-try in every kitchen.

Table of Contents

What Is Gochujang?

Gochujang is a fermented Korean chili paste made from red chili powder (gochugaru), glutinous rice, fermented soybeans, and salt. Its flavor is deeply savory, with layers of spice, sweetness, and a slight tang that lingers on the palate.

Unlike other hot sauces, gochujang is thick and rich. It doesn’t just bring heat—it delivers a punch of umami that makes any dish more complex and craveable. Curious about its roots? Learn more about its cultural significance in this Korean cuisine overview.

Many top chefs and home cooks are now turning to this traditional ingredient for fusion-style meals, and one of the simplest and tastiest ways to enjoy it is by making gochujang fried rice.

Why You’ll Love Gochujang Fried Rice

There are dozens of reasons to love this recipe, but here are a few that stand out:

It’s a one-pan wonder that comes together in under 30 minutes.
You can use leftover rice, cutting down prep time even more.
It’s infinitely customizable with whatever veggies or proteins you have.
The gochujang sauce adds unmatched complexity with very little effort.

Whether you’re making it for lunch, dinner, or even a late-night snack, this is one dish you’ll want to keep on repeat.

Ingredients for Gochujang Fried Rice Recipe

The core of gochujang fried rice is very adaptable. Here’s a basic list you can customize:

Main Components

Cooked rice – Day-old jasmine or medium-grain rice works best for texture.
Gochujang – Choose a version with the spice level you prefer.
Soy sauce – Adds depth and saltiness.
Sesame oil – Brings a nutty aroma and flavor.
Garlic & onion – Essential aromatics.
Vegetables – Use whatever you have: carrots, peas, bell peppers, spinach.
Protein (optional) – Eggs, tofu, chicken, shrimp, bacon, or even beef.

Optional Add-ins

Kimchi – For an extra fermented kick.
Green onions – For freshness and bite.
Sesame seeds – A perfect crunchy topping.
Seaweed flakes – A nod to Korean flavors.
Sriracha mayo – For a creamy, spicy finish.

Spicy gochujang fried rice served in a skillet with vegetables and sesame seeds

Equipment You’ll Need

Nothing fancy required! Just the basics:

A large nonstick skillet or wok
Cutting board and knife
Mixing bowls
Spatula or wooden spoon

Tip: Use a carbon steel wok if you want that classic smoky flavor from high-heat cooking.

Step-by-Step Instructions

Here’s how to make the perfect gochujang fried rice from start to finish.

1. Prepare Your Ingredients

Dice onions, garlic, and your chosen vegetables.
If using protein, cook or slice it in advance.
Beat eggs in a small bowl if using.
Measure out sauces and paste for easy pouring.

2. Heat the Pan

Add oil to your skillet or wok.
Sauté onion and garlic until fragrant and slightly golden.

3. Add Veggies and Protein

Toss in chopped vegetables and stir-fry for a few minutes.
Add pre-cooked proteins or tofu here, if using.

4. Mix the Sauce

In a bowl, combine:
- 1.5 tbsp gochujang
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Optional: dash of rice vinegar or sugar

5. Add the Rice

Toss in your day-old rice.
Break it up with the spatula and stir-fry for 3–5 minutes.

6. Pour in the Sauce

Add the sauce mix and stir vigorously.
Let the rice absorb the sauce and get slightly crispy.

7. Add Egg (Optional)

Push the rice to one side.
Scramble the egg on the other half of the pan, then mix it all together.

8. Finish and Serve

Garnish with sesame seeds, chopped green onions, or sriracha drizzle.
Serve hot, straight from the pan!

Variations to Try

This dish is incredibly versatile. Try these gochujang fried rice variations for different spins:

Kimchi Gochujang Fried Rice

Stir in chopped fermented kimchi for tangy depth.

Vegan Gochujang Fried Rice

Skip the egg and meat.
Use tofu or tempeh for protein.

Cauliflower Rice Version

Lower carb but still flavorful.
Stir-fry just until tender to avoid sogginess.

Beef or Chicken Upgrade

Add thinly sliced beef or shredded rotisserie chicken.
Marinate briefly in soy sauce + garlic for more flavor.

FAQ: Gochujang Fried Rice

Can I use freshly cooked rice?

Yes, but it won’t be ideal. Day-old rice gives the best texture because it’s drier and holds up better when stir-fried.

What can I substitute for gochujang?

You can mix sriracha with a touch of miso paste or soy sauce as a substitute, but it won’t have the same depth of flavor.

How spicy is gochujang?

It varies by brand. Start small and adjust to taste—some are mild while others pack a punch.

Can I make it vegan?

Absolutely. Skip the eggs and meat, and use plant-based sauces or tofu.

Can I reheat leftovers?

Yes! Just stir-fry it again in a hot pan for a few minutes. It may even taste better the next day.

Conclusion

Gochujang fried rice is the ultimate combination of spicy heat, bold flavor, and easy preparation. Whether you’re cleaning out the fridge or planning a flavorful dinner, this dish delivers every time. With simple ingredients, endless variations, and a fast cook time, it’s no surprise this Korean-inspired classic is winning kitchens everywhere.