Korean-Style Veggie Fried Rice
A vibrant, customizable vegetable fried rice with savory Korean flavors, built on a base of day-old rice and finished with a glossy gochujang glaze. Swap in your favorite vegetables and proteins to create endless variations.
Ingredients
Method
Break up chilled rice with a fork to separate grains; set aside. Mince garlic and ginger, and dice all vegetables. Keep green onion whites and greens separate.
Heat oil in a large wok or skillet over medium-high heat until shimmering.
Add garlic, ginger, and white parts of green onion; stir-fry for 30 seconds until fragrant.
Add denser vegetables first (carrot, broccoli, bell pepper); stir-fry for 2–3 minutes until slightly tender.
Add peas or other quick-cooking vegetables; stir-fry for 1 minute.
Push vegetables to the side of the wok and add the rice in batches, breaking it up as you toss. Stir-fry for 2–3 minutes, breaking up clumps.
Pour soy sauce and rice vinegar over the rice; toss continuously for 1–2 minutes.
Stir in the Korean gochujang glaze until evenly coated. Fold in green onion greens.
Transfer to serving bowls and garnish with sesame seeds. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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