This gochujang fried rice is packed with veggies, crispy rice, and a savory kick, making it the perfect quick and easy weeknight meal!
When it comes to fried rice, there are endless ways to make it your own. But this Gochujang Fried Rice with Edamame takes things up a notch with bold flavors and a savory twist. Packed with sautéed veggies, crispy rice, and an umami punch from the gochujang and miso paste, it’s the perfect balance of texture and taste. Not to mention, it’s easy to throw together, making it a great option for busy weeknights or meal prep! 🍚🔥
Ingredient Highlight
Gochujang:
Gochujang is a fermented red chili paste from Korea, known for its deep, umami-rich flavor. It’s been a staple in Korean cooking for centuries, bringing a unique savory sweetness to dishes like bibimbap, stews, and sauces. It’s a perfect way to add depth to this fried rice without overpowering the dish. 🌶️✨
Miso Paste:
Miso is a Japanese fermented soybean paste that adds a subtle, salty, and umami flavor. While it’s optional in this dish, it provides an extra layer of savory goodness that complements the gochujang beautifully. Typically found in soups and marinades, a little miso goes a long way in boosting flavor. 🍜
Let’s Dish: Did You Know?
Fried rice is a beloved dish across many Asian countries, each with its own take on this classic staple. In China, the dish is often flavored with soy sauce and includes ingredients like pork or shrimp. In Thailand, fried rice has a lighter taste with a touch of fish sauce, lime and herbs, making it fragrant and bright. Meanwhile, Japanese fried rice (known as “yakimeshi”) often includes butter for a richer flavor profile. Across the board, the core of fried rice is its adaptability – each region adds its own twist, making it a true global comfort food. 🌏🍳
Gochujang Fried Rice with Edamame
Equipment
- 12 inch cast iron skillet or other large sauté pan
Ingredients
- 3 cups cooked jasmine rice (about 1 cup dry)*
- ½ cup diced yellow onion
- ½ cup shredded carrot
- ½ cup shelled edamame (fresh or frozen)
- 2 tsp ginger, minced
- 2 tsp garlic, minced
- 3 tbsp plant-based salted butter, divided
- ¾ cup vegan egg alternative (like Just Egg)
- 2-3 tbsp roasted or raw cashews, unsalted
Gochujang Sauce
- 2 tbsp gochujang
- 1 tbsp low-sodium soy sauce or tamari
- 1 tbsp brown sugar
- 2 tsp white miso paste (optional but recommended)
- 1 tsp rice vinegar
- 1 tsp sesame oil
Optional Garnish
- Green onions, chopped
- White and/or black sesame seeds
- Spicy sesame oil
Instructions
- Make the Gochujang Sauce:In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp low-sodium soy sauce, 1 tbsp brown sugar, 1 tsp white miso paste (optional), 1 tsp rice vinegar, and 1 tsp sesame oil. Set the sauce aside.
- Sauté the Vegetables:Heat a 12-inch cast iron skillet (or large sauté pan) over medium-high heat. Add 2 tbsp of salted butter and let it melt. Once melted, add ½ cup diced yellow onion and sauté for about 1-2 minutes until softened.
- Add Carrot, Edamame, Ginger, and Garlic: Stir in ½ cup shredded carrot, ½ cup shelled edamame, 2 tsp minced ginger, and 2 tsp minced garlic. Sauté for another 2-3 minutes, until the vegetables are tender and fragrant.
- Incorporate the Rice: Add 3 cups of cooked jasmine rice to the pan. Stir to combine everything and ensure the rice is fully incorporated with the vegetables. Turn the heat to high.
- Flatten and Sear the Rice: Flatten the rice into an even layer in the pan. Let it cook undisturbed for about 2 minutes to create a crispy texture on the bottom. Flip the rice, flatten it out again, and cook for another 2 minutes.
- Scramble the Eggs: Push the rice to one side of the pan. Add the remaining 1 tbsp of salted butter to the empty side and pour in ¾ cup egg alternative. Quickly scramble the eggs, breaking them up as they cook. Once they are no longer liquid, mix them into the rice.
- Add the Sauce and Cashews: Pour the prepared gochujang sauce over the rice, and toss everything together until well coated. Add 2-3 tbsp roasted or raw cashews and continue mixing until combined. Adjust salt as needed based on taste.
- Serve: Serve immediately, and garnish with chopped green onions, sesame seeds, and a drizzle of spicy sesame oil if desired.