Recipe Details
Ingredients
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2tablespoonsvegetable oil
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2teaspoonsminced garlic
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2teaspoonsminced fresh ginger
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1cupthinly-sliced mixed color bell peppers
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½cupdiced carrots
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¼cupdiced onion
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4cupscooked and refrigerated white rice
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2tablespoonsgochujang (Korean hot and sweet pepper paste), or to taste
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2tablespoonslow-sodium soy sauce
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2teaspoonssesame oil
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2tablespoonssliced green onions
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1teaspoontoasted sesame seeds
Cooking Directions
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Heat a wok or large skillet over medium-high heat, and add vegetable oil. Add garlic and ginger, and cook until fragrant, about 30 seconds.
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Add bell peppers, carrots, and onion, and cook until tender, 4 to 5 minutes. Add a splash of water if the pan gets too dry.
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Add rice, gochujang, soy sauce, and sesame oil, mixing everything well, and stir fry until the rice is hot.
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Garnish with green onions and sesame seeds, and serve.
Cook’s Note:
Gochujang comes in many different variations with different degrees of spiciness. I used hot & sweet Gochujang and it was still pretty spicy. Make sure you taste your gochujang and adjust the amount to use accordingly.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories340 | |
| % Daily Value * | |
| Total Fat 10g |
13% |
| Saturated Fat 2g |
8% |
| Sodium 347mg |
15% |
| Total Carbohydrate 55g |
20% |
| Dietary Fiber 2g |
9% |
| Protein 6g |
11% |
| Potassium 243mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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