This Korean Gochujang Fried Rice(Bokkeumbap) comes together in just15 minutes and makes for a great main course or side dish. Load it up with veggies, eggs, bacon, or meat of your choice for a spicy treat.
Leftover rice works best to make fried rice. If using freshly cooked rice, cool it well before using it in the recipe; otherwise, the fried rice will turn out mushy. To speed up the cooling process, spread the cooked rice on a baking sheet. Cover with a cling wrap and freeze for 15 minutes.You can always adjust the quantity of the gochujang paste according to the spice level you like or buy the less spicy one.I sometimes add some chopped kimchi to the rice for an extra kick. You can try this version too.