Spicy Oven-Fried Rice with Gochujang or how to win with leftovers this festive season.

Spicy Oven-Fried Rice with Gochujang

I found his recipe for Spicy Oven-Fried Rice with Gochujang on the New York Times Cooking and thought it will be such a great recipe, not only for this time of the year but for all those times you have ingredients in the fridge that needs to be used. I love the versatility of the dish. You can keep it vegetarian and load the rice with whatever vegetables you have that needs to be used. Or add any protein that is leftover from your festive table, be it ham, chicken, pork or turkey. The options are really endless and the quantities of what you add can also be amended as to what you have available.

Spicy Oven-Fried Rice with Gochujang

When I made the recipe to photograph I added chorizo, edamame beans, pak choi and some leftover broccolini. The spicy kick comes from the Gochujang, a spicy Korean chili paste. It is optional should you not want to add some fiery spice to the dish but I do think it adds a lovely kick. Replace the gochujang with any other favourite chili sauce you enjoy. I like the yolk of the fried egg on top to be runny so that it can run into the bowl of rice. Enjoy!

Spicy Oven-Fried Rice with Gochujang

I am thrilled to have won the 2019 Admired in Africa Food Photographer of the Year with this image I took at the Kampot fresh market in Cambodia. The market was such an incredible experience and to have a winning shot from it, is the best way to end the most wonderful year. This will be my last post for the year and I want to wish all the readers, subscribers and followers a very happy and safe 2020. See you with a new recipe in January 2020!

Admired in Africa Food Photographer of the Year

I hope you enjoy this recipe for Spicy Oven-Fried Rice with Gochujang. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred

Spicy Oven-Fried Rice with Gochujang


  • 4 cups cooked white rice
  • 30ml vegetable oil
  • 1 cup shredded protein of your choice (chicken, turkey, lamb)
  • 2 cups chopped vegetables of your choice
  • 5 spring onions, chopped
  • 30ml gochujang (Korean chili paste)
  • 60ml soy sauce
  • 4 fried eggs, for serving
  • sesame oil, for drizzling


  1. Preheat the oven to 220 degrees C
  2. Add half the oil to a baking sheet, add the meat and vegetables (reserving some spring onion for garnish) and give it a good stir
  3. Place in the oven for 10 minutes to heat through, stirring once or twice while cooking
  4. Whisk together the gochujang, soy sauce and remaining oil and mix with the cooked rice until well combined
  5. Add the rice to the baking sheet, stirring to combine with the meat and vegetables, then press the mixture down with the back of a spatula
  6. Place in the oven and cook until the rice starts to crisp on the bottom, about 20 to 25 minutes, stirring once about halfway through and pressing down again
  7. Cook the fried eggs about 5 minutes before the rice is done
  8. Taste and season the oven-fried rice, divide the rice among bowls and top each portion with a fried egg
  9. Drizzle with sesame oil, sprinkle with the reserved spring onion and serve immediately
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