Today, let’s do some meal prep with Fried Rice. What? That’s nothing special? Way too common? Don’t worry about it. Today, let me make it special with this Gochujang (Korean Chili Paste). It is so simple but delicious, even if you eat them for 7 days in a row, trust me, you will never ever get tired of it.
Gochujang Fried Rice
Ingredients:
- 2.5 cups short-grain white rice (or 5 cups (1,050g) cooked rice)
- 2.5 cups water
- 5 green onions, divided
- 5 cloves garlic
- 8 large eggs
- Kosher salt, to taste
- 2 tbsp neutral-tasting oil (such as grape seed, avocado, vegetable oil, etc.), divided
- 1.1 lb (500g) ground beef (or pork, chicken, etc.)
- 1 tbsp toasted sesame oil
- Generous pinch of toasted sesame seeds, to garnish
Seasoning Paste:
- 5 tbsp Korean chili paste (gochujang)
- 2 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp water
- Black pepper, to taste
Instructions:
COOK RICE
1. Wash the rice to remove any dust or debris. Drain and repeat two or three times. Add the same amount of water to the bowl and pop it into a rice cooker. Press the “pressure cook” button.
2. Once the rice is done cooking, spread it out on a baking sheet and let it cool down completely. (After the moisture has evaporated, it will become dry and less sticky, so it will be a lot easier to stir-fry.)
PREP INGREDIENTS
1. Thinly slice the green onions, separating the whites and greens. (If there is too much for the garnish, you can use more green parts to infuse our oil.)
2. Finely chop the garlic cloves. (If you want to add more vegetables, you can prepare some carrots, cabbage, or frozen peas.)
3. Crack the eggs into a bowl. Add a pinch of salt and beat well.
4. Make the seasoning paste: In a small container, combine the Korean chili paste, Korean chili pepper flakes, soy sauce, oyster sauce, sugar, water, and black pepper to taste. (To make it less spicy, you can reduce the Korean chili pepper flakes.) Mix well.
MAKE GOCHUJANG FRIED RICE
1. In a large wok (or pan), add 1 tablespoon of oil and heat it over medium-high heat. Once it’s heated, pour in the eggs, and make scrambled eggs. Once the eggs are cooked through, remove them from the pan and set aside.
2. To the same pan, add 1 tablespoon of oil and heat it over high heat. Once it gets hot, add the ground beef. Spread it out and let it sear for 2 minutes or until nicely browned on the bottom.
3. Flip, break up the beef, and cook for 3 minutes. Make sure to keep moving it around so that most of the liquid can be evaporated.
4. Add the white parts of the green onions and garlic. Saute for 2 minutes. (If there’s not enough fat from the beef, you can add a little bit more oil here.)
5. Add 5 cups of cooked rice. Break up the rice and stir-fry for 2 minutes. Add the seasoning paste. Stir-fry for 3 to 4 minutes. Add 1 or 2 tablespoons of water. (It will help break up any clumps and distribute the sauce evenly throughout the rice.)
6. Turn the heat off. Taste and add salt to taste. Add the sesame oil and sesame seeds. Give it a final mix.
ASSEMBLE
1. Divide the gochujang fried rice and scrambled eggs into microwave-safe containers. (Because I’m more into muscle gain, I divided it into 6 servings, but if you think this is too many calories for you, you can divide it into 7 or 8.)
- Makes: 7 servings, 474 CALS per serving (C: 53g P:26g F:18g)
- Makes: 8 servings, 415 CALS per serving (C: 46g P:23g F: 16g)
2. Sprinkle with some green onions and sesame seeds.
NOTE:
- The gochujang fried rice meal prep will last up to 3 days in the fridge or in the freezer for a few months. Make sure to cool completely before you store them.
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Gochujang Fried Rice
(Meal Prep Recipe)
6
servingsIngredients
2.5 cups short-grain white rice (or 5 cups (1,050g) cooked rice)
2.5 cups water
5 green onions, divided
5 cloves garlic
8 large eggs
Kosher salt, to taste
2 tbsp neutral-tasting oil (such as grape seed, avocado, vegetable oil, etc.), divided
1.1 lb (500g) ground beef (or pork, chicken, etc.)
1 tbsp toasted sesame oil
Generous pinch of toasted sesame seeds, to garnish
- Seasoning Paste:
1 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sugar
1 tbsp water
Black pepper, to taste
Directions
- Cook Rice
- Wash the rice to remove any dust or debris. Drain and repeat two or three times. Add the same amount of water to the bowl and pop it into a rice cooker. Press the “pressure cook” button.
- Once the rice is done cooking, spread it out on a baking sheet and let it cool down completely. (After the moisture has evaporated, it will become dry and less sticky, so it will be a lot easier to stir-fry.)
- Prep Ingredients
- Thinly slice the green onions, separating the whites and greens. (If there is too much for the garnish, you can use more green parts to infuse our oil.)
- Finely chop the garlic cloves. (If you want to add more vegetables, you can prepare some carrots, cabbage, or frozen peas.)
- Crack the eggs into a bowl. Add a pinch of salt and beat well.
- Make the seasoning paste: In a small container, combine the Korean chili paste, Korean chili pepper flakes, soy sauce, oyster sauce, sugar, water, and black pepper to taste. (To make it less spicy, you can reduce the Korean chili pepper flakes.) Mix well.
- Make Gochujang Fried Rice
- In a large wok (or pan), add 1 tablespoon of oil and heat it over medium-high heat. Once it’s heated, pour in the eggs, and make scrambled eggs. Once the eggs are cooked through, remove them from the pan and set aside.
- To the same pan, add 1 tablespoon of oil and heat it over high heat. Once it gets hot, add the ground beef. Spread it out and let it sear for 2 minutes or until nicely browned on the bottom.
- Flip, break up the beef, and cook for 3 minutes. Make sure to keep moving it around so that most of the liquid can be evaporated.
- Add the white parts of the green onions and garlic. Saute for 2 minutes. (If there’s not enough fat from the beef, you can add a little bit more oil here.)
- Add 5 cups of cooked rice. Break up the rice and stir-fry for 2 minutes. Add the seasoning paste. Stir-fry for 3 to 4 minutes. Add 1 or 2 tablespoons of water. (It will help break up any clumps and distribute the sauce evenly throughout the rice.)
- Turn the heat off. Taste and add salt to taste. Add the sesame oil and sesame seeds. Give it a final mix.
- Assemble
- Divide the gochujang fried rice and scrambled eggs into microwave-safe containers. (Because I’m more into muscle gain, I divided it into 6 servings, but if this is too many calories (553 calories per serving) for you, you can divide it into 7 or 8.)
- Sprinkle with some green onions and sesame seeds.
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- The gochujang fried rice meal prep will last up to 3 days in the fridge or in the freezer for a few months. Make sure to cool completely before you store them.
4 Comments
how many grams of rice are in 1 cup?:)
Sorry for the late reply! 1 cup of uncooked rice is about 224 grams (or 8 oz).:)
I tried this last night after finding a Korean market near my mom’s house that I had no idea about. This was super easy to prepare and just fantastic in flavor. I have lunch made for a few days now.
Thanks for a great recipe and my introduction to Korean cooking.
You’re so welcome. I’m so glad you could find a Korean market near you and enjoy the dish. 🙂