Got Gochujang? This 15-Minute Fried Rice Will Change Your LIFE!

By Aaron and Claire · 15 min

Ingredients

Instructions

1. Leftover rice: if you have none, rinse 2 cups of short-grain rice two or three times, add 2 cups of water or slightly less, and pressure cook it in a rice cooker. Spread the cooked rice on a tray and let it cool completely so it dries out and is easier to stir-fry.
2. Finely chop the garlic, finely dice the onion, and thinly slice the green onions, keeping the whites and greens separate.
3. Mix all the sauce ingredients (gochujang, gochugaru, soy sauce, oyster sauce, water and black pepper) in a bowl and set aside. Leave out the gochugaru if you want less heat.
4. Heat 1 tablespoon of oil in a large wok or pan over medium-high heat. Add the ground beef, spread it evenly, and leave it for 2 minutes until the bottom is golden brown.
5. Flip the beef, break it up, and cook for 1 to 2 minutes. Add the garlic, onion and the white parts of the green onions, and sauté for 2 minutes.
6. Stir the sauce briefly, pour it into the wok, and sauté for 1 minute.
7. Add the cooled rice and stir-fry for 2 to 3 minutes until every grain is coated in the sauce. Season with salt to taste, then turn off the heat.
8. Stir in the green parts of the green onions, the toasted sesame oil and the toasted sesame seeds, and mix once more.
9. Divide the fried rice among plates and top as you like with a fried egg, seaweed flakes and cucumber slices.

Summarized from Aaron and Claire's video. Watch it for the details.

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