Vegan Gochujang Fried Rice (Printable Version)
Spicy Korean-style fried rice featuring gochujang, fresh vegetables, and aromatic rice for a quick, flavorful meal.
# Ingredient List:
→ Rice
01 - 3 cups cooked jasmine or short-grain rice, preferably day-old
→ Vegetables
02 - 1 medium carrot, diced
03 - 1 cup frozen peas
04 - 1 red bell pepper, diced
05 - 4 green onions, sliced, white and green parts separated
06 - 2 cloves garlic, minced
07 - 1 cup shiitake or button mushrooms, sliced
→ Sauce
08 - 3 tbsp gochujang (vegan Korean chili paste)
09 - 2 tbsp soy sauce or tamari
10 - 1 tbsp toasted sesame oil
11 - 1 tbsp maple syrup or agave
12 - 1 tbsp rice vinegar
→ Finishing
13 - 1 tbsp neutral oil (vegetable or canola)
14 - Sesame seeds, for garnish
15 - Extra sliced green onions, for garnish
# Step-by-Step Instructions:
01 - In a small bowl, whisk together the gochujang, soy sauce, toasted sesame oil, maple syrup, and rice vinegar until smooth. Set aside.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add the white parts of the green onions, minced garlic, and diced carrots. Stir-fry for 2 minutes until slightly softened.
04 - Add the diced bell pepper and sliced mushrooms. Cook for 2 to 3 minutes until the vegetables begin to brown at the edges.
05 - Stir in the frozen peas and cook for 1 minute until just thawed and warmed through.
06 - Increase heat to high. Add the cooked rice, breaking up any clumps with a spatula. Stir-fry for 2 to 3 minutes until heated through.
07 - Pour the prepared gochujang sauce over the rice and vegetables. Stir vigorously to coat everything evenly and cook for another 2 to 3 minutes until the rice develops slight crispiness in spots.
08 - Remove from heat. Fold in the green parts of the green onions and adjust seasoning to taste. Serve hot, garnished with sesame seeds and additional sliced green onions.
# Tips from hearthlykitchen:
01 -
- It transforms leftover rice into something so bold and satisfying that nobody would guess it took less than thirty minutes from pan to bowl.
- The gochujang sauce is that perfect sweet heat that makes you keep going back for one more bite even when you are genuinely full.
02 -
- If you use fresh warm rice instead of day old rice it will clump together and turn mushy, so spread freshly cooked rice on a tray and refrigerate it uncovered for at least a few hours before using.
- Do not stir the rice constantly after adding the sauce because letting it sit undisturbed for thirty seconds at a time creates those irresistible crispy bits.
03 -
- Double check your gochujang label carefully because many traditional Korean brands include fermented seafood that is not listed prominently on the front of the jar.
- The single biggest difference between good fried rice and great fried rice is heat, so do not be afraid to let your wok get genuinely hot before the rice goes in.