What to Do with Leftover Rice: Gochujang Korean Fried Rice

This leftover rice recipe is super flavorful! It's got a great spice level and is topped off with a fried egg with a gooey yolk that acts as a sauce. Yummy! My Korean Fried Rice is so good, you might even want to make it as a planned meal, rather than a way to use leftovers. This recipe is so easy to make, and all you need is a few ingredients and a pan, and you are minutes away from a delicious meal! I tend to cook with a lot of Asian flavors, and the ingredients in this recipe are ones that I usually have as staples in my kitchen. A key ingredient in this recipe is gochujang, or red chili paste. I love this ingredient because it packs a serious flavor punch and adds dynamic flavor to simple dishes. Make this recipe and give it a try!

Gochujang Korean Fried Rice

Recipe serves 2, but can be doubled


Two cups of cooked rice

1 tbs of olive oil or sesame oil

1/2 tbs of gochujang

1 tbs soy sauce

1/2 tbs minced garlic

1/2 tsp powdered ginger (optional)

2 Eggs (one egg per person being served)

1/8 tsp cayenne pepper per egg

1/8 tsp salt per egg

1/8 tsp pepper per egg

2 green onions or a hand-full of chives (optional)


  1. Add 1/2 tablespoon of sesame or olive oil to the pan with 1/2 tablespoon minced garlic. Cook on low until the garlic is fragrant. Cooking Hack: I like to have jarred minced garlic in olive oil on hand at all times in my kitchen. It is a great staple for recipes like this one and it is a great time-saving shortcut because all you need to do is scoop out your garlic rather than peeling a clove, breaking it with the side of your knife, and then mincing it.

  2. Next, add your pre-cooked rice. For fried rice recipes, it is best that the rice was made at least a day ahead of time to avoid having sticky rice grains that clump together. Make sure to break up the rice in the pan and mix it together with the oil and garlic.

  3. Add the gochujang and soy sauce and combine both ingredients into the rice until the rice is coated evenly. If you want to add the optional ginger powder, do so now. I like ginger powder to add an extra kick of flavor.

  4. Cook the rice on medium until the rice becomes slightly crispy.

  5. Now you can either crack eggs into the rice if you want scrambled eggs mixed into your fried rice or you can take the rice out of the pan, set it aside, and then start cooking fried eggs, one egg per serving.

  6. For the eggs, add 1/2 tablespoon of oil into the pan and crack one egg per rice serving into the pan. If you are following the recipe exactly, then you only need two eggs.

  7. Sprinkle 1/8 teaspoon of cayenne pepper on each egg and 1/8 teaspoon of salt and pepper on each egg. When the bottom side of the eggs goes from translucent and clear to white and opaque, flip the eggs. Do not cook them on the yolk side too long if you want a runny yolk. Cook longer on the yolk side if you prefer a harder yolk. When you see that the eggs are completely opaque, gently take them out of the pan as not to break the yolks, and place them on top of the rice servings.

  8. Chop the optional green onions or chives into small pieces, and sprinkle them on top of each serving of rice and egg. I grow chives in my herb garden, so I always have them around. They make a great garnish and flavor enhancer. Enjoy!