Vegan Gochujang Fried Rice (Printable)

Spicy Korean-style rice with vegetables, gochujang paste, and savory aromatics. Ready in 30 minutes.

# Ingredient List:

→ Rice

01 - 3 cups cooked jasmine or short-grain white rice, preferably day-old

→ Vegetables

02 - 1 medium carrot, peeled and diced into ¼-inch cubes
03 - 1 cup frozen peas
04 - 1 red bell pepper, cored, seeded, and diced into ¼-inch pieces
05 - 4 green onions, sliced — white and green parts separated
06 - 2 cloves garlic, minced
07 - 1 cup shiitake or button mushrooms, cleaned and sliced

→ Sauce

08 - 3 tablespoons gochujang (vegan Korean chili paste)
09 - 2 tablespoons soy sauce or tamari
10 - 1 tablespoon toasted sesame oil
11 - 1 tablespoon maple syrup or agave nectar
12 - 1 tablespoon rice vinegar

→ Finishing

13 - 1 tablespoon neutral oil (vegetable or canola)
14 - Sesame seeds, for garnish
15 - Extra sliced green onions, for garnish

# Directions:

01 - In a small mixing bowl, whisk together the gochujang, soy sauce (or tamari), toasted sesame oil, maple syrup, and rice vinegar until smooth and fully combined. Set aside.
02 - Heat the neutral oil in a large skillet or wok over medium-high heat until the oil begins to shimmer.
03 - Add the white parts of the green onions, minced garlic, and diced carrots to the hot wok. Stir-fry for 2 minutes until the carrots begin to soften and the aromatics are fragrant.
04 - Add the diced red bell pepper and sliced mushrooms. Continue stir-frying for 2 to 3 minutes until the vegetables develop light browning and the mushrooms release their moisture.
05 - Stir in the frozen peas and cook for 1 minute until just warmed through.
06 - Increase the heat to high. Add the cooked day-old rice, breaking up any clumps with a spatula. Stir-fry for 2 to 3 minutes, tossing frequently, until the rice is heated through and begins to develop a light crust.
07 - Pour the prepared gochujang sauce over the rice and vegetables. Stir vigorously to coat every grain evenly. Cook for an additional 2 to 3 minutes, allowing the rice to crisp slightly in spots and the sauce to caramelize.
08 - Remove the wok from heat. Fold in the green parts of the green onions and adjust seasoning to taste. Transfer to serving plates and garnish generously with sesame seeds and additional sliced green onions. Serve immediately while hot.

# Expert Tips:

01 -
  • That deep crimson gochujang sauce clings to every grain and delivers a salty, sweet, fermented kick that regular fried rice can only dream of.
  • It comes together in thirty minutes with whatever vegetables are languishing in your crisper drawer, making it the ultimate clean out the fridge dinner.
02 -
  • If you use freshly cooked rice instead of day old, spread it on a baking sheet and refrigerate for at least an hour, otherwise you will end up with a sticky clumpy mess rather than distinct chewy grains.
  • Not all gochujang is vegan since some traditional brands include fish sauce or shrimp paste, so always flip the jar over and scan the ingredient list before buying.
03 -
  • Use the largest pan you own because overcrowding is the enemy of crispy fried rice, and cook in two batches if necessary rather than steaming everything into a soggy pile.
  • Let the rice sit undisturbed for thirty seconds at a time between stirs so those golden crispy bits can actually form against the hot surface of the pan.

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