Ingredients
Method
- Heat a wok or large skillet over medium-high heat and add vegetable oil. Add garlic and ginger, then cook for about 30 seconds until fragrant.
- Add bell peppers, carrots, and onion, and cook for 4 to 5 minutes until tender. Add a splash of water if the pan becomes too dry.
- Add rice, gochujang, soy sauce, and sesame oil. Mix well and stir-fry until the rice is heated through.
- Garnish with green onions and sesame seeds, then serve.
Nutrition
Notes
Rice Texture: I always use rice that has been chilled in the fridge overnight because fresh rice has too much moisture and often turns into a gummy mess in the pan.
Spice Level: If you are sensitive to heat, I suggest starting with just one tablespoon of gochujang and tasting the rice before adding more to find your perfect balance.
Vegetable Prep: I make sure to dice the carrots and peppers quite small so they cook through quickly during the short stir-fry time without losing their vibrant color.
Serving Suggestion: I highly recommend topping each bowl with a crispy fried egg since the rich yolk acts as a creamy sauce that mellows out the spicy kick of the rice.
Storage Tip: When I store leftovers in the fridge, I always add a tiny splash of water or soy sauce before reheating to prevent the grains from becoming too dry.
Heat Management: I keep the heat high and avoid overcrowding the pan because this allows the rice to actually fry and develop those slightly crunchy edges that I love.