Sweet-spicy gochujang gives fried rice an instant flavor boost. Serve it with a sunny egg and kimchi on the side for the ultimate comfort food—and consider this a sign that you should skip takeout tonight.
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- 4 serving(s)
- Total Time:
- 1 hr 10 mins
- 2 c.
short-grain white rice
- 3 tbsp.
- 3 tbsp.
reduced-sodium soy sauce
- 1 1/2 tbsp.
honey or light agave
- 2 tsp.
- 4 tbsp.
sesame oil, divided
large shallots, chopped
- 3/4 tsp.
grated fresh ginger
large cloves garlic, grated
medium carrots, coarsely grated
- 2 tbsp.
toasted sesame seeds, plus more for sprinkling
- 4 c.
scallions, thinly sliced
- 1/2 c.
Kimchi, for serving
- Step 1Cook rice per pkg. directions (see Note). Spread onto parchment-lined baking sheet and cool in refrigerator 20 minutes. In small bowl, whisk together gochujang, soy sauce, honey, and vinegar; set aside.
- Step 2Heat 3 tablespoons oil in large nonstick pan on medium. Add shallots and cook, stirring occasionally, until golden brown and tender, 4 to 5 minutes. Stir in ginger and garlic and cook 30 sec. Add rice and toss to coat, then fold in carrots. Create well in center and pour in gochujang mixture. Fold to combine and cook, stirring occasionally, until rice is hot and beginning to crisp, 5 to 6 minutes.
- Step 3Reduce heat to low and fold in sesame seeds and spinach until wilted.
- Step 4In nonstick or cast-iron skillet, heat remaining tablespoon oil on medium and cook eggs to desired doneness. Serve over rice topped with scallions, cilantro and sesame seeds. Serve with kimchi.
Note: To cook rice, place in mesh strainer and rinse until water runs clear. Shake off excess water and transfer to medium saucepan with 3 cups water. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Remove saucepan from heat and let steam, covered, 10 minutes.
NUTRITION INFORMATION (per serving): About 598 calories, 22 g fat (3.5 g saturated), 16 g protein, 841 mg sodium, 83 g carbohydrate, 9 g fiber
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