It is no doubt that my family loves fried rice…and I would honestly say that it is probably the dish that I cook most in our house. It’s super simple to make, tastes amazing, and has an endless possibility of combinations. Plus it’s affordable on the wallet, which makes this dish perfect for those who are looking to stick to a budget. While chicken fried rice will always be one of my favorites, it’s always fun to switch things up a bit at times. My husband and I are big fans of Korean food and dishes that are cooked with Gochujang. Gochujang is a fermented chili paste that is sweet, savory, and spicy. In some ways you could say that it is the Korean’s equivalent to the American bbq sauce. So I got to thinking, about what if I made a Gochujang bbq’d pork fried rice?
And would you look at that?
BOOM! Instant deliciousness on a plate! This fried rice is savory, sweet, and spicy. The eggs help to mellow out the saltiness from the rice, and the spicy sweetness from the bbq’d pork. This dish is richer then your standard chicken fried rice, but has it’s own unique taste that definitely makes it one of the more memorable types of fried rice that I have cooked. The pork is caramelized from the bbq too, making the texture delectable. Take a look down below for the recipe and give this a try. Feel free to incorporate some vegetables into the mixed for added flavor and texture.
Recipe serves: 4 adults
Prep time: 15 minutes + 1day/night [for rice to dry out]
Cook time: 20 minutes
2 Cups white rice, cooked the morning before and refrigerated all day/over night.
1 1/2 Cups, pulled pork
5 Eggs, scrambled
Soy Sauce, 3-6 Tbsp
Sriracha, 1/2 Tbsp
Black pepper, pinch
Sesame Oil, 1 Tbsp
Vegetable Oil, 5 Tbsp
Gochujang, 2 Tbsp
Soy sauce, 1/2 Tsbp
Sake, 1 Tbsp
Water, 1/2 Tbsp
White sugar, 1 Tbsp
Sesame Oil, drizzle
Ginger, 1 inch, peeled and minced
Garlic, 1 clove, minced
Cook your rice the day before. [In the morning] Once cooked, spread evenly and thinly onto a large baking sheet and place unwrapped into the fridge for the remainder of the day/overnight.
- In a small bowl combine your ingredients from the bottom list: gochujang, soy sauce, sake, water, white sugar, sesame oil, ginger, and garlic. Mix and set aside.
- In a fry pan, add in 1 Tbsp vegetable oil and turn pan to medium high heat. Once heated, add in the shredded pork and pan fry until the pork develops a crispy and golden outer layer. Once the pork has crisped up, add in your Korean BBQ sauce to the pork and stir until the mixture has been fully combined with the pork. Let the sauce caramelize a bit on the pork, as well as the sake cook out. Once the pork is caramelized, turn off heat and remove from the burner.
- In your wok add your 5 Tbsp vegetable oil and your 1 Tbsp sesame oil. Turn the burner onto high heat and let your oil heat up.
- Once oil is heated, add in rice and stir until rice is coated. Once coated, stir rice constantly until rice begins to crisp up and start turning a light golden brown.
- Add in your black pepper.
- Add in soy sauce 1 Tbsp at a time until you get the amount of flavor you like in your fried rice. Stir constantly to avoid burning.
- Add in sriracha and stir.
- Push rice aside in your wok to just one side. In the other side of your wok, add in your eggs and scramble until cooked. Once cooked gently incorporate into your rice until all is combined.
- Once your rice and eggs are combined, add in your bbq’d pork. Sprinkle in salt and incorporate completely.
- Turn off burner and serve.
Easy right? This dish will be sure to please those who love eating fried rice. It’s a fun new twist full of complex flavors, but not a complex amount of cooking. I hope you will give this dish a try and I would love to hear from you! Make sure you are subscribed to Shauna LeAnn Blogs so that you can stay up to date on all of my newest posts!
Until next time, take care.