Easy Korean Veggie Fried Rice
This Korean Veggie Fried Rice is a bold, savory, and nutritious one-pan meal that’s perfect for busy weeknights. Made with leftover rice, fresh vegetables, and the iconic Korean chili paste gochujang, it delivers fiery flavor and deep umami in under 30 minutes.Easily customizable with tofu, kimchi, or a fried egg, it’s ideal for plant-based eaters and meat-lovers alike. This dish is satisfying, meal-prep friendly, and a great way to clean out the fridge—Korean-style.
Ingredients
- 3 cups cooked rice preferably day-old
- 1 tablespoon vegetable oil or sesame oil for extra flavor
- 1 small onion diced
- 2 cloves garlic minced
- 1 medium carrot diced
- 1 small zucchini diced
- ½ cup bell pepper diced (any color)
- ½ cup frozen peas thawed
- 2 tablespoons gochujang Korean chili paste
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 teaspoon sesame oil for finishing
- 2 green onions sliced (for garnish)
- 1 tablespoon sesame seeds for garnish
Optional:
- fried egg or tofu on top
Instructions
- Prep your rice: Use cold, day-old rice for best results. Fresh rice will turn mushy.
- Stir-fry aromatics: Heat oil in a large skillet or wok. Sauté garlic, onion, and harder veggies like carrots first.
- Add softer vegetables: Toss in zucchini, bell peppers, and peas. Cook until just tender.
- Mix sauces: In a small bowl, combine gochujang, soy sauce, and a splash of water. Add the mixture to the pan and stir to coat the vegetables.
- Add the rice: Crumble in the rice and stir well to coat every grain.
- Crisp the rice: Let it sit untouched for 2–3 minutes to develop crispy edges, then stir again.
- Finish with sesame oil: Drizzle sesame oil over the top and stir gently.
- Garnish and serve: Top with chopped green onions, sesame seeds, and a fried or vegan egg if desired.