Gochujang fried rice with crispy fried eggs

• 600 g cooked white riceday-old or cold rice works best
• 3 tbs gochujang
• 2 tbs toasted sesame oil
• 2 tbs soy sauce
• 1 tbs rice vinegar
• 1 tsp granulated sugar
• 3 tbs vegetable oil
• 4 garlic clovesminced
• 6 scallionswhites and greens separated, thinly sliced
• 2 medium carrotsfinely diced
• 4 large eggs
• 1 tbs sesame seeds
• ½ tsp kosher salt

1. 1

   In a small bowl, stir together the gochujang, soy sauce, toasted sesame oil, rice vinegar, and sugar until smooth. Set aside.

2. 2

   Heat 2 tablespoons of vegetable oil in a 30cm (12-inch) skillet over high heat until the oil shimmers and just barely smokes. Add the diced carrots and scallion whites and cook, stirring frequently, until the carrots soften at the edges and turn slightly translucent, about 2 minutes. Add the garlic and cook until fragrant and golden, about 30 seconds.

3. 3

   Add the cold rice to the skillet, breaking up any clumps with your spatula. Press it into an even layer and let it sit undisturbed for about 90 seconds — you want the bottom layer to get toasty and slightly crisp, with a faint nutty smell. Toss and repeat once more for another 90 seconds.

   Tip: Cold or day-old rice fries much better than freshly cooked rice because the surface is drier.

4. 4

   Pour the gochujang sauce over the rice and toss everything together vigorously until every grain is coated in a glossy, brick-red glaze, about 1 minute. Taste and add the kosher salt if needed. Transfer the rice to a serving bowl or divide among plates.

5. 5

   Return the skillet to medium-high heat and add the remaining 1 tablespoon of vegetable oil. Crack the 4 eggs into the skillet, spacing them apart. Cook without moving until the whites are set and the edges are lacy, golden, and crisp but the yolks are still runny and jiggly, about 2-3 minutes.

   Tip: For extra crispy edges, tilt the pan and spoon some of the hot oil over the egg whites (but not the yolks).

6. 6

   Place one fried egg on top of each portion of rice. Scatter the scallion greens and sesame seeds over the top.

   Tip: Keeps in the fridge for up to 2 days (without the egg). Reheat rice in a hot skillet with a splash of water to loosen. Fry fresh eggs when reheating.

• skillet (30cm (12-inch))
• cutting board
• small bowl

Per serving

Nutritional values are estimates only.