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Korean Veggie Fried Rice - Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 3 cups day-old cooked rice (short- or medium-grain preferred; cold from the fridge)
  • 2 tablespoons neutral oil (avocado, canola, or light olive oil)
  • 1 tablespoon toasted sesame oil
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, minced or grated (optional but great)
  • 1 cup carrot, diced small
  • 1 cup zucchini, diced small
  • 1 cup cabbage, thinly sliced (napa or green)
  • 1/2 cup frozen peas or edamame, thawed
  • 2 green onions, sliced (white and green parts separated)
  • 1–2 tablespoons gochujang (Korean red pepper paste), to taste
  • 2 tablespoons soy sauce (use tamari or gluten-free soy if needed)
  • 1 teaspoon rice vinegar or apple cider vinegar
  • 1 teaspoon sugar or maple syrup (balances heat)
  • Black pepper, to taste
  • 2 eggs (optional; for frying or scrambling into the rice)
  • Sesame seeds, for garnish
  • Optional toppings: kimchi, nori strips, extra gochujang or soy sauce

Instructions
 

  • Prep the rice: Break up any clumps with your hands so the grains separate. This helps the rice fry instead of steaming.
  • Make the sauce: In a small bowl, whisk gochujang, soy sauce, vinegar, and sugar until smooth. Adjust gochujang for spice level.
  • Heat the pan: Set a large skillet or wok over medium-high heat. Add neutral oil and swirl to coat.
  • Cook aromatics: Add onion and the white parts of the green onion. Stir-fry 2–3 minutes until softened. Add garlic and ginger; cook 30 seconds until fragrant.
  • Stir-fry the veggies: Add carrot and zucchini. Cook 3–4 minutes, stirring often. Add cabbage and peas/edamame; cook 2 more minutes until crisp-tender.
  • Add the rice: Push the veggies to the sides. Drizzle a little oil in the center and add rice. Let it sit 30–45 seconds to sear, then toss everything together. Cook 2–3 minutes to heat through.
  • Sauce it up: Pour in the gochujang mixture and the sesame oil. Toss well so every grain is coated. Season with black pepper and taste for salt/soy.
  • Egg option: For fried eggs: In a separate small pan, fry eggs to your liking in a little oil.
  • For scrambled-in: Push rice to the sides, add a touch of oil, pour in beaten eggs, scramble softly, then fold into the rice.
  • Finish and serve: Stir in the green parts of the green onion. Top with sesame seeds, fried egg if using, and optional kimchi or nori. Serve hot.