Gochujang Vegetable Fried Rice recipe - ingredients, nutrition and when to eat it
A one-bowl meal made by stir-frying leftover rice with gochujang and odds and ends like onion and carrot.
A one-bowl meal made by stir-frying leftover rice with gochujang and odds and ends like onion and carrot. The spicy, savory gochujang pairs with the crisp vegetables. It’s just right when you want an easy lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 338.5g serving): 409.2 kcal · protein 7.8g · carbohydrate 78.3g · fat 6.2g · sodium 455.9mg
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: If the rice is clumped together, break it up well with a spatula before frying so the seasoning coats it evenly.
Tips: Leftover mushrooms or cabbage from the fridge work well too.
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Ingredients (1 serving)
- White rice — 1 bowl
- Onion — 0.3 pc
- Carrot — 0.2 pc
- Zucchini — 0.2 pc
- Gochujang — 0.5 Tbsp
- Soy sauce — 0.5 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp