Quarantine Eats: Gochujang Crispy Rice


2 tbsp cooking oil

2 cups cooked jasmine rice (use cooked rice that has been refrigerated for a day or two)

1-1.5 tbsp of gochujang (depending on your desired spice level)

2 tbsp soy sauce

1 tsp honey

Fried eggs, for serving

Chopped scallions, for serving


1 - Stir oil into cooked rice.

2 - Heat a wok or skillet over medium heat. As soon as the pan is hot, spread the rice out in a single, even layer in the pan (spread it out up the sides of the wok if possible; maximum surface area makes for the most crispy bits).

3 - Cook the rice, without stirring, until the bottom is a light golden brown, 4 to 5 minutes.

4 - Mix together gochujang, soy sauce, and honey. Once rice is crispy, stir in the sauce, breaking the rice up into bite-size bits as you stir.

5 - Serve rice with fried eggs and scallions on top.

Recipe adapted from Inquiring Chef