Easy Gochujang Fried Rice with Chicken (Better Than Takeout!)

Bowl of homemade gochujang fried rice with chicken, broccoli, and green onions garnished with fresh scallions.

Easy Gochujang Fried Rice with Chicken (Better Than Takeout!)

When dinner needs to be quick but you still want BIG flavor, this Gochujang Fried Rice with Chicken delivers every time. 🍚🔥

Course Dinner

Cuisine American, Korean

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 664kcal

Author Mirlene

Equipment

Wok or large skillet

Ingredients

3 cups cooked white rice
3 tbsp. gochujang paste
2 boneless chicken thighs; cut into chunks
2/3 cup soy sauce low sodium if possible; plus 1 ½ tbsp. soy sauce
1 cup broccoli florets
2 green onions or 1 scallion; sliced
1 small chopped onions; or about ½ cup
1/4 cup chopped bell peppers; color of choice
2 tbsp. chopped fresh parsley
1/3 cup neutral oil
6 garlic cloves

Instructions

Wash and cut the chicken thighs into bite-sized pieces. Pat them dry with paper towels. Season the chicken with 1½ tablespoons soy sauce and 1 tablespoon gochujang paste. Toss well to coat and let it marinate for at least 15–20 minutes, or longer if time allows.
While the chicken marinates, prepare the vegetables. Chop the onion, bell pepper, garlic, parsley, and green onions, and cut the broccoli into small florets.
Heat 2 tablespoons of the neutral oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken in a single layer. Cook for 6–8 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned. Remove the chicken from the skillet and set it aside.
Add the remaining oil to the same skillet if needed. Stir in the chopped onion and bell pepper, then sauté for about 2–3 minutes until they begin to soften.
Add the garlic and cook for 30 seconds, stirring constantly until fragrant.
Stir in the broccoli florets and cook for another 2–3 minutes, just until they become bright green and slightly tender. If needed, add a splash of water and cover the pan for about a minute to help the broccoli soften.
In a small bowl, combine the remaining 2 tablespoons gochujang paste with the remaining ⅔ cup soy sauce. Stir until smooth.
Add the cooked rice to the skillet, breaking up any clumps with a spatula. Pour the gochujang-soy sauce mixture over the rice and toss everything together until the rice is evenly coated.
Return the cooked chicken to the skillet and stir until everything is well combined. Continue cooking for 2–3 minutes, allowing the rice to absorb the sauce and lightly crisp on the bottom.
Stir in the sliced green onions and chopped parsley. Taste and adjust the seasoning if needed. For extra heat, add an additional spoonful of gochujang or a drizzle of chili oil.
Serve immediately while hot. Enjoy as is or top with a fried egg, sesame seeds, or additional sliced green onions for even more flavor.

Notes

This recipe serves 4–6 people and is best made with day-old, chilled rice, which fries up beautifully without becoming mushy. Freshly cooked rice can also be used—just spread it on a baking sheet and let it cool completely before frying for the best texture.

Tip: Shrimp cook very quickly. To keep them juicy and tender, remove them from the air fryer as soon as they are fully pink and opaque. Overcooking can make them rubbery.

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Calories are estimated per serving.

Nutrition