Time: 40 minutes
Whenever I have leftover rice, it's a very, very good thing. I like to whip up a giant dish of fried rice with it. This isn't just any fried rice though - it's Spicy Gochujang Fried Rice!
Gochujang ["GO-chu-chong"] is a spicy Korean chili sauce used in many dishes as a topping, sauce, and ingredient for cooking. It has a really complex flavor with a deep smokiness and sweet chili taste. Unless you've had it before, it's really unlike any other sauce you've ever tried. Although, I highly recommend trying it & adding it to your fridge!
Here, I use ASSI's sauce that I found at the Super G Mart in Greensboro. I love the consistency of this one because it melts down quickly, and can also be used like ketchup to top off a dish. But lucky for us, you can also find Gochuhjang at any major grocery store these days in the Asian foods section near the soy sauce and sriracha!
This recipe is filled with vegetables that I already had in the fridge. Instead of zucchini or peas, you could double the onions and carrots, or use corn, bean sprouts, green beans, or even cabbage. (Extra points if you add a 1/2 cup of chopped Kimchi!) You can also toss in any leftover protein like chicken, shrimp, or bacon to this and intensify the flavors.
This fried rice is perfect as both a dinner entrée and as a side dish. It's also perfect to make ahead and store in an oven-safe baking dish. Just reheat 30-40 minutes before serving in the oven at 275*F.
4 tablespoons vegetable oil
4 large eggs
1 cup yellow or white onions, diced
1 cup carrots, diced
1/4 teaspoon salt
1/4 teaspoon pepper
3-4 tablespoons Gochujang Sauce* + extra for serving
1/2 teaspoon garlic powder
1 cup zucchini, diced
16 ounces peas, canned or frozen
3 cups leftover rice (white or brown, at least 1 day old)
2 tablespoons chicken stock
1/2 cup green onion, chopped
1 teaspoon Tamari or soy sauce, (reduced sodium)
Heat a deep saute pan on medium with 2 tablespoons of vegetable oil for 4-6 minutes until the oil is warmed through. Crack 4 eggs in a container such as a Pyrex and scramble. Pour eggs into the heated pan with oil. Using a silicone spatula, lightly pull eggs from one side of the pan to the other in a scraping motion, (like raking leaves or dirt.) This allows the eggs to take on a fluffy texture. Continue pulling eggs until fully cooked through, 4-5 minutes. Put cooked eggs to the side.
Pour remaining 2 tablespoons of vegetable oil into the pan. Turn heat down to medium-low. Toss in diced onion and carrot. Cook through until onion is transparent, 7-8 minutes. Stir in salt & pepper.
Depending on how spicy you want the rice, add in 3-4 tablespoons of Gochujang sauce. Sprinkle in garlic powder. Mix around in the pot. Add in zucchini and peas and mix again. Let cook for 5-6 minutes.
Carefully stir in leftover rice. Add chicken stock over the rice to loosen it up. Let cook for 5-6 minutes until fully incorporated and heated through. Mix in the scrambled eggs to reheat. Add more salt & pepper to taste. To serve, top with green onion, a splash of Tamari, and extra gochujang sauce as desired.
Have you ever had gochujang in your fried rice? If not, let me know if you like it!