Description
The secret to the best Korean veggie fried rice isn’t fancy ingredients—it’s all in that magical sauce and super-hot pan that transforms simple rice and veggies into something you’ll crave again tomorrow.
Ingredients
Scale
- 3 cups cooked white rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 1 cup frozen peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, sliced (white and green parts separated)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1–2 tablespoons gochujang (Korean chili paste)
- 1 teaspoon sugar
- 2 large eggs, lightly beaten
- 1 tablespoon toasted sesame seeds
- Optional: 1 cup spinach or baby bok choy, roughly chopped
Instructions
- Ensure all vegetables are chopped and ingredients measured. Fluff cold rice with a fork to break up clumps.
- In a small bowl, whisk together soy sauce, sesame oil, gochujang, and sugar until well combined.
- Heat a large wok or skillet over high heat. Add 1 tablespoon vegetable oil and cook onion for 1-2 minutes until translucent.
- Add white parts of green onions, garlic, and ginger. Stir constantly for 30 seconds until fragrant.
- Add carrots and stir-fry for 2 minutes. Add peas and any optional vegetables and cook for 1 minute more.
- Push vegetables to one side of the pan and add remaining oil to the empty space. Add rice, breaking up any clumps.
- Let rice cook undisturbed for 1-2 minutes, then stir to combine with vegetables. Stir-fry for 3-4 minutes until rice begins to crisp.
- Pour sauce over rice mixture and toss until evenly coated.
- Create a well in the center, pour in beaten eggs, and let set slightly before stirring into the rice.
- Fold in green parts of scallions and sprinkle with sesame seeds before serving.