Gochujang Chicken Fried Rice recipe - ingredients, nutrition and when to eat it
This fried rice brings together chicken and vegetables stir-fried in gochujang sauce with rice.
This fried rice brings together chicken and vegetables stir-fried in gochujang sauce with rice. It’s spicy and satisfying, making it a good fit for a busy lunch or a simple dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 458.8g serving): 645.6 kcal · protein 27.5g · carbohydrate 83.3g · fat 20.5g · sodium 1116.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Warm, moist rice can clump easily in the pan. Break up any clumps in leftover rice before adding it to make stir-frying easier.
Tips: Gochujang can stick to the pan if it cooks for too long, so add it once the chicken and vegetables are nearly done.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Boneless chicken thighs — 100 g
- Onion — 0.3 pc
- Carrot — 0.3 pc
- Korean zucchini — 0.2 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp