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Gochujang Korean Fried Rice

This one-pan Korean fried rice recipe is loaded with ground beef, fresh veggies, fluffy rice, and egg tossed in a delicious gochujang sauce.
Course Main Dish
Cuisine Korean
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 486kcal

Ingredients

  • 2 Tbsp. sesame or avocado oil
  • 1 lb. lean ground beef 85% lean preferably
  • 1 red pepper diced
  • 1 onion diced
  • 8 oz. mushrooms sliced
  • 2 eggs
  • ¼ cup chopped cilantro
  • ¼ cup sliced green onion
  • 3 cups day old cold cooked rice with any rice clumps broken up into smaller pieces rice should be drier texture, not mushy
  • 1 teaspoon sesame seeds

Sauce

Instructions

  • Add all sauce ingredients into a medium sized bowl and whisk together until mixed. Set aside.
  • In another small bowl, whisk eggs together with a fork. Set aside.
  • In a large skillet over medium heat, add 1 Tbsp. avocado oil.
  • When oil is warm, add beef and brown, breaking it up with a spatula into small pieces as it cooks.
  • Once beef is browned, add about half of the sauce and stir in as the beef finishes cooking.
  • Remove beef from skillet into a bowl and set aside. Leave 1-2 Tbsp. of leftover fat from the beef in the pan if there is any, otherwise, add additional 1 Tbsp. avocado oil.
  • Increase heat to medium-high. Add red pepper and onion to skillet and cook for 2-3 minutes until starting to brown. Add mushrooms and cook another 2-3 minutes until all vegetables are lightly browned.
  • Push vegetables to one side of the skillet and add 1 tablespoon sesame or avocado oil to empty space.
  • Add rice and let sear for 2-3 minutes. Use spatula to flip rice over and sear for another 2-3 minutes on the other side. If rice is sticking, add more oil. Break the rice clumps up and continue cooking, letting it sear for 30 seconds to a minute in between stirring to allow rice to brown.
  • Once rice has browned somewhat, stir in with veggies and push mixture off to one side of the skillet. Pour egg in to the open space and let it cook for 1-2 minutes, flip and then let other side cook until it starts to scramble. Break egg into pieces and stir into rice/veggie mixture on side of skillet.
  • Add cooked beef and remaining sauce to skillet. Stir to combine and cook for an additional minute.
  • Remove from heat, top with cilantro, green onion and sesame seeds and serve immediately. We like to serve with Kimchi but its delicious on it's own!

Video

Notes

    • Gluten free: make sure to use gluten free gochujang and tamari instead of soy sauce. 
    • Prep: can be done up to 2 days in advance: make the rice (necessary to do at least one day ahead), make the sauce, and chop the vegetables and herbs and store in airtight containers in the refrigerator.
    • Storage: refrigerate in an airtight container for up to 4 days in the refrigerator. Reheat in the microwave or in a skillet on the stovetop with a little bit of oil. Sprinkle a little bit of water on top if the rice has become too dry.
    • Freezing: cool completely before placing in a freezer safe container with most of the air removed. Store in the freezer for up to a month. To reheat, thaw overnight in the fridge and then heat in the microwave or in a skillet on the stovetop, adding additional oil and a splash of soy sauce if necessary.
    • Rice sticking: if rice sticks the bottom of the pan, add more oil. You can also use a spatula with a thinner edge for scraping and flipping the rice.
    • Rice: has to be old and dry to become crispy. Cold rice works best.

Nutrition

Calories: 486kcal | Carbohydrates: 48g | Protein: 34g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 152mg | Sodium: 916mg | Potassium: 859mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1188IU | Vitamin C: 44mg | Calcium: 65mg | Iron: 4mg