Gochujang Fried Rice with Edamame
This gochujang fried rice brings the flavor with a mix of veggies, crispy rice, and a savory kick from homemade gochujang sauce. Mixed with cashews and scrambled eggs, it's an easy and unique dish that’s anything but ordinary.
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.
Notes
Rice
Day-old or fresh jasmine rice works well. If you don’t have jasmine, long-grain or basmati rice are great alternatives.
Salted Butter
Salted butter is used to enhance flavor, so adjust additional salt as needed based on your taste preference.
Vegetable Variations
Swap in bell peppers, snap peas, or mushrooms for variety. Use what you have on hand!
Adding Heat
For extra spice, add chili flakes, sriracha, or spicy sesame oil to taste.
Add Protein
Add your protein of choice, like tofu, or crumbled seitan. Cook separately, then stir in before adding the sauce.
Nutrition
Serving: 1 servingCalories: 560kcalCarbohydrates: 61gProtein: 14gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gSodium: 720mgPotassium: 320mgFiber: 3gSugar: 6gVitamin A: 250IUVitamin C: 2mgCalcium: 60mgIron: 2.5mg
Tried this recipe?Let us know how it was!