Ingredients with Measurements:
- 3 cups cooked rice
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 tablespoons gochujang paste
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 eggs, beaten
- Salt and pepper to taste
- Green onions, sliced (optional)
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the diced onion and minced garlic and sauté for 2-3 minutes until fragrant.
3. Add the mixed vegetables and continue to sauté for another 2-3 minutes until they are tender.
4. Add the cooked rice to the wok and stir to combine with the vegetables.
5. In a small bowl, mix together the gochujang paste, soy sauce, and sesame oil. Pour the mixture over the rice and stir to coat evenly.
6. Push the rice mixture to one side of the wok and add the beaten eggs to the other side. Scramble the eggs until they are cooked through, then mix them into the rice.
7. Season with salt and pepper to taste.
8. Garnish with sliced green onions, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Total fat: 10g
Saturated fat: 2g
Cholesterol: 93mg
Sodium: 600mg
Total carbohydrates: 44g
Dietary fiber: 3g
Sugar: 3g
Protein: 8g
Substitutions for ingredients:
- Any type of cooked rice can be used in place of white rice.
- Any type of mixed vegetables can be used, fresh or frozen.
- Tamari can be used in place of soy sauce for a gluten-free option.
- Any type of oil can be used in place of vegetable oil.
- Scrambled tofu can be used in place of eggs for a vegan option.
Variations:
- Add cooked shrimp, chicken, or beef for a protein boost.
- Use brown rice instead of white rice for a healthier option.
- Add chopped kimchi for a spicy and tangy twist.
- Use quinoa instead of rice for a gluten-free option.
Tips and tricks:
- Use day-old rice for best results.
- Make sure the wok or skillet is hot before adding the vegetables to ensure they cook evenly.
- Stir the rice frequently to prevent it from sticking to the bottom of the wok or skillet.
- Adjust the amount of gochujang paste to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the gochujang fried rice in a bowl or on a plate, garnished with sliced green onions.
Garnishes:
Sliced green onions
Pairings:
- Korean-style fried chicken
- Grilled Korean beef skewers
- Korean-style cucumber salad
Suggested side dishes:
- Kimchi
- Miso soup
- Steamed edamame
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the rice is too wet, continue to stir and cook until the excess moisture evaporates.
Food safety advice:
- Make sure to cook the rice and eggs to the appropriate temperature to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Gochujang is a Korean fermented chili paste that is commonly used in Korean cuisine. It is made from chili powder, glutinous rice, fermented soybeans, and salt.
Flavor profiles:
The gochujang paste adds a spicy and slightly sweet flavor to the fried rice, while the sesame oil adds a nutty and savory flavor.
Serving suggestions:
Serve the gochujang fried rice as a main dish for lunch or dinner.
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Region: Korean