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Flavorful Fried Rice Recipe with Spicy Gochujang Butter Easy and Perfect

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A quick and easy fried rice recipe featuring a bold and creamy spicy gochujang butter that delivers a perfect balance of heat and richness.

Ingredients

Scale
  • 2 cups cooked jasmine rice (preferably day-old, chilled for best texture)
  • 1 cup mixed vegetables (diced carrots, peas, and corn; fresh or frozen)
  • 2 large eggs, beaten (room temperature for fluffiness)
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 tablespoons soy sauce (Kikkoman recommended)
  • 1 tablespoon toasted sesame oil
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon rice vinegar
  • Optional garnishes: chopped green onions, toasted sesame seeds, thinly sliced nori strips

Instructions

  1. Prepare the Spicy Gochujang Butter: In a small bowl, combine 4 tablespoons softened unsalted butter, 2 tablespoons gochujang, 1 teaspoon honey, and 1 teaspoon rice vinegar. Mix well until smooth and creamy. Set aside.
  2. Heat Your Pan: Place your wok or large skillet over medium-high heat and add 1 tablespoon of neutral oil (vegetable or canola). Heat for 1-2 minutes until hot but not smoking.
  3. Sauté Aromatics: Add minced garlic and chopped onion to the pan. Stir frequently for 2-3 minutes until fragrant and onions are translucent but not browned.
  4. Add Vegetables: Toss in mixed vegetables, stirring constantly. Cook for 3-4 minutes until tender but still vibrant. Thaw and drain frozen veggies beforehand.
  5. Cook the Eggs: Push veggies to one side, pour beaten eggs into empty side. Let set for 30 seconds, then scramble gently until just cooked but still moist. Mix eggs and veggies together.
  6. Add Rice: Add 2 cups cold, day-old cooked jasmine rice to the pan. Break up clumps with spatula and stir well to combine.
  7. Season the Rice: Drizzle 2 tablespoons soy sauce and 1 tablespoon toasted sesame oil over rice. Stir thoroughly to coat every grain. Taste and add salt if needed.
  8. Incorporate the Gochujang Butter: Lower heat to medium-low. Add spicy gochujang butter in dollops across rice. Stir gently and continuously until butter melts and evenly coats rice with reddish hue.
  9. Final Touches: Cook an additional 2-3 minutes, letting rice crisp slightly on bottom if desired. Remove from heat.
  10. Garnish and Serve: Sprinkle chopped green onions, toasted sesame seeds, and thin nori strips on top. Serve immediately.

Notes

Use day-old rice for best texture to avoid mushiness. Melt gochujang butter on medium-low heat to prevent separation or burning. Let rice crisp slightly for texture contrast. Butter can be prepared ahead and refrigerated. For dairy-free, substitute butter with coconut oil or plant-based spread. Adjust spice level by varying gochujang amount.

Nutrition

Keywords: fried rice, gochujang butter, spicy fried rice, Korean chili paste, quick dinner, easy recipe, comfort food

Find it online: https://chrisfeasts.com/flavorful-fried-rice-recipe-with-spicy-gochujang-butter-easy-and-perfect/