Spicy Oven-Fried Rice With Gochujang and Fried Eggs Recipe (2024)

delicious! if you have one, you MUST use a cast iron skillet for the last baking stage, and preheat it in the oven beforehand - nothing will come close to the crisp you get. works especially well if you are cooking for two, because you won’t need to make the layer too deep. we also used the skillet to make the sausage.also: this recipe is perfect for preparing ahead of time. we doubled it and saved most of it for another night after everything is mixed together in step 5. super easy.

Amazing recipe. I left out the sausage and added more veggies.

Fish sauce... always with fried rice

This recipe was terrific, made as described; however, I did use tamarind paste and soy sauce. Must admit this recipe invites vegetable substitutions, what’s in your vege bin?I am thinking I might make this the major side for Christmas Eve - eliminating the sausage and the egg on this occasion as prime rib will be our main. A little prep and the oven additions can be managed by any family member. It can go in the oven while the prime rib rests.

It was difficult to get the veggies and rice crispy when packed into one baking sheet. I think next time I’ll divide between two sheets so the steam has room to escape and that will allow for browning.

This recipe could use a kick--maybe ginger matchsticks or fresh chilies?To be fair, we subbed the veg based on what we had (napa cabbage for brussels, button shrooms for sh*ttakes, and broccoli for broccolini) but none of those would have effected the overall need for a little zing. A squeeze of lime on top would've also been nice!

Could you substitute harissa or some other spicy condiment?

Not a bad way to make fried rice but next time I’d make only with leftover brown or white rice. Having to cook rice from scratch takes too long. Enjoyed the roasted veggies and flavors although I believe 40 min in oven makes rice and sausage too difficult to chew.

Used boneless, skinless chicken thighs instead of sausage, and the vegetables I had on hand; carrots, celery, shallots, and kale. It was delicious!

Great recipe. I used a pound of ground pork and seasoned it with gochugaru (Korean chili powder) and some salt. Otherwise pretty much followed the recipe. It was very good.

Tasty and delicious. Does take a litter longer than the reported 1 hr 15 min.

This is a great recipe we've done may times. You can easily make it your own with some easy changes too. We often make a big batch and it makes really great leftovers. Just reheat and fry up another egg.

For those that want an extra spicy kick: I doubled the gochujang (2 tbsp instead of 1), added a tablespoon of grated ginger, and 4 cloves of minced garlic to the sauce before tossing the rice in. I also used spicy Italian sausage! Yum. I will definitely be making this one again as it definitely reminded me of Bokumbap! I think I’ll try it with kimchi next time, too.

Loved the flavor, but 20 minutes in the oven dried the rice to a crisp and started to char the brussels despite adding extra soy sauce, oil, and gochujang. I will likely do it on the stove in my cast iron next time so I can more closely monitor the rice as it crisps.

I added ginger, garlic, spicy chili crisp, and fish sauce to rice mixture. It was hard to get it crispy enough so I used broiler for last bit.

Superb, loved the crunchy rice. Made this with leftover basmati rice, kale instead of Brussels sprouts, oyster instead of shiitake mushrooms, and boneless skinless chicken thighs instead of sausage. Instead of a baking sheet, did the whole thing on a cast iron griddle, based on a previous reviewer's comment. Did not serve the egg but can understand why it works; the yolk would melt nicely into the dried out rice. Versatile and easy.

This turned out very well, even with few of the vegetables called for. No sausage so I added some fennel seeds and mixed seasoning to the vegetables to bump up the flavor. Twice as many shiitakes, a yam instead of carrots, a turnip just because, and thin asparagus that really needed to be used right away. I added the asparagus with the rice, and that worked well. I ended up using two pans for less crowding. Only the dark colored pan got crispy, but that was enough for a variety of textures.

Made with brown rice. Didn’t love it - rice came out hard instead of crunchy.

I subbed ground turkey (cooked in same way and for same amount of time) and it worked very well. I also took the suggestion of adding butternut squash instead of carrots and I highly recommend. The splash of sesame oil at the end really makes a difference as well. I plan to try this again with different ingredient, but If I were to repeat the exact same recipe, I would add more gojuchang for more flavor.

Added fresh ginger & garlic. Topped with hot chili oil. Delicious!

I love the way the rice comes out.. crispy and flavorful. I added minced garlic and ginger to step 4 and even though I didn't have gochujang in my pantry I would make this again (and again) and play around with the seasonings. I made it with cauliflower and left out the meat and egg entirely...gooooooood.

We make our rice with 1/2 coconut milk 1/2 water for this recipe (and for when we just want yummy rice)... adds a bit of sweetness to the spicy and adds extra crispiness!

Slight improvement: saute the sausage while the vegetables are in the oven for the first time, on medium-high heat with a splash of oil, to give it a crunchy exterior. No need to cook it through; mix it in with the rice before the long baking step. Serve with spicy kimchi.

This adapts well to any veggie swaps from the fridge, just be smart about the way they're cut so that they cook in the same amount of time. Thanks to the person who mentioned adding frozen peas right at the end! Today I used cauliflower, carrot, onion, and peas. I always skip the meat and jump right in from step 3. Turns out great every time.

Absolutely delicious and just spicy enough as written. However, we dispensed with all the sheet pan/oven directions and prepared it in our cast iron wok as usual. I was skeptical about Brussels sprouts in a stir fry but when they’re thin sliced they basically act like cabbage. I was also a little skeptical about sausage in a stir fry but I think the spiciness of the sauce needs it - a more typical chicken or pork would get lost. It would still be good though, if that’s what you have.