Description
A simple recipe for Korean-style vegetable fried rice.
Ingredients
Scale
- 2 cups cooked white rice, cold
- 1 tablespoon vegetable oil
- 1/2 cup chopped carrots
- 1/2 cup frozen peas and corn mix
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sesame oil
- 1 green onion, sliced, for garnish
- 1 egg, lightly beaten (optional)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the carrots, peas, corn, and onion to the skillet. Cook for 3 to 4 minutes until vegetables soften slightly.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Push the vegetables to one side of the skillet. If using, pour the beaten egg into the empty space and scramble until cooked. Mix the egg with the vegetables.
- Add the cold rice to the skillet. Break up any clumps with a spatula. Stir-fry for 3 minutes.
- In a small bowl, mix the soy sauce and gochujang. Pour this mixture over the rice and vegetables. Stir well to coat everything evenly.
- Cook for another 2 minutes, stirring constantly.
- Remove the skillet from the heat. Stir in the sesame oil.
- Serve immediately, garnished with sliced green onion.
Notes
- Use day-old, cold rice for the best texture in fried rice.
- Adjust the amount of gochujang based on your preference for spice.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 850
- Fat: 9
- Saturated Fat: 1.5
- Unsaturated Fat: 7.5
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 4
- Protein: 10
- Cholesterol: 100
Keywords: Korean fried rice, veggie fried rice, gochujang rice, easy rice recipe