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Easy Korean Veggie Fried Rice

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If you’re seeking a quick and flavorful dish that’s easy to customize, look no further than Easy Korean Veggie Fried Rice. This vibrant recipe combines day-old rice with a colorful medley of fresh vegetables and the irresistible kick of gochujang, making it the perfect meal for busy weeknights or casual family gatherings. In just under 30 minutes, you can whip up a satisfying and nutritious meal that’s not only delicious but also a fantastic way to use up leftover ingredients. Top it off with your choice of protein like tofu or a fried egg, and enjoy every savory bite!

Ingredients

Scale
  • 3 cups cooked rice (preferably day-old)
  • 1 tablespoon vegetable or sesame oil
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1 medium carrot (diced)
  • 1 small zucchini (diced)
  • 1/2 cup bell pepper (diced)
  • 1/2 cup frozen peas (thawed)
  • 2 tablespoons gochujang
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil

Instructions

  1. Prepare your rice by ensuring it is cold and clump-free. Day-old rice works best.
  2. In a large skillet, heat the oil over medium-high heat. Sauté the garlic and onion until fragrant.
  3. Add the diced carrot and cook for about two minutes before adding zucchini, bell peppers, and peas. Cook until just tender.
  4. Combine gochujang, soy sauce, and a splash of water in a small bowl, then pour into the vegetable mixture.
  5. Crumble in the cold rice, breaking up any clumps as you stir.
  6. Let the mixture sit for 2-3 minutes to crisp the bottom layer of rice.
  7. Drizzle sesame oil over the fried rice and stir again.
  8. Garnish with sliced green onions and sesame seeds; add tofu or a fried egg if desired.

Nutrition

Find it online: https://www.kitchenstorydaily.com/easy-korean-veggie-fried-rice/