Ingredients and Weight:
- Jasmine rice, cooked: 4 cups
- Ground pork: 1 lb
- Gochujang (Korean chili paste): 1/4 cup
- Soy sauce: 1/4 cup
- Sesame oil: 1 tbsp
- Vegetable oil: 2 tbsp
- Green onions, chopped: 1/4 cup
- Scallions, chopped: 1/4 cup
- Garlic, minced: 2 cloves
- Ginger, minced: 1 tbsp
- Carrots, diced: 1 cup
- Peas, thawed: 1 cup
- Eggs, beaten: 3
Preparation Time:
20 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Heat vegetable oil in a large skillet over medium-high heat. Add ground pork and cook until browned.
- Stir in gochujang, soy sauce, sesame oil, garlic, and ginger. Cook for 2 minutes.
- Add carrots, peas, green onions, and scallions. Cook until vegetables are tender-crisp, about 5 minutes.
- Add cooked rice and eggs. Stir until eggs are cooked through and rice is heated through.
- Season with additional gochujang, soy sauce, or sesame oil to taste.
Nutritional Information:
Serving size: 1 cup
Calories: 320
Fat: 10g
Protein: 20g
Carbohydrates: 40g
Dish Characteristics:
- Savory and slightly spicy with a hint of sweetness
- Vibrant colors from the vegetables
- Balanced textures with tender rice, crisp vegetables, and browned pork
- Versatile and can be customized with preferred vegetables or spices
User Comments:
- "Absolutely delicious! The gochujang adds such a unique flavor."
- "A perfect balance of spicy and savory. I love the addition of peas."
- "I've tried making fried rice before, but this recipe is by far the best."
- "I can't believe how easy and quick this was to make."
- "A perfect dish for a weeknight dinner or a casual gathering."
Special Precautions and Tips:
- If you can't find gochujang, you can substitute Sriracha or sambal oelek. However, the flavor will be slightly different.
- Cook the rice a day ahead to save time and allow the flavors to develop.
- Avoid overcooking the vegetables to maintain their crispiness.
- Serve with a side of kimchi for extra spice.
