If you’re stumped for what to make for dinner and you’ve got some gochujang (Korean red chili paste) in the refrigerator and some rice in the cupboard, chances are you’ve got what you need to make this spicy—but not overly spicy—fried rice. This recipe is based on one I found at cheaprecipeblog.com.
Like with any fried rice dish, there’s plenty of room for substitutions and flexibility with ingredients. After all, with this crazy pandemic still raging, it’s still wise to limit excursions outside the house. So check your refrigerator and freezer and whip up something good.
A good tip is to cook the rice a day ahead, then refrigerate or freeze it until an hour before making the fried rice.
And, hey: still wear a mask when out in public. If you don’t, you know what you are.
What you’ll need:
- Cooking oil
- 3 cups cooked rice
- 0.5-1 small onion, roughly chopped
- 0.5 cups frozen peas—I omitted
- 0.5 cups frozen corn
- 6-12 oz sliced fresh mushrooms
- 1 carrot, cut into matchsticks—you could just grate the carrot, too.
- Some kind of asian-style pork, such as Korean sausage or even cooked ground pork—I omitted
For the sauce:
- 0.25 – 0.33 cups gochujang sauce
- 1-2t hot pepper sauce, like sriracha
- 1.5T sugar
What to do:
Whisk the sauce ingredients together in a small bowl. Set aside.
Place a wok or large frypan over high heat and add come cooking oil.
Cook the meat until it is cooked through. Set aside on a plate.
Cook the onions until translucent, then add whatever other veggies you’re going to use. Heat until cooked through, stirring often.
Reintroduce the meat and heat it back up, then add the rice. Mix the rice well, heating it up with the rest of what’s in the wok.
Last, add the sauce, stirring well to evenly distribute throughout the rest of the ingredients.
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