This recipe doesn’t shy away from spice and heat, Chef! Bold Asian flavours meet umami-rich ingredients for a meal that is for the adventurous palate. A bed of spicy fried rice is loaded with kimchi, gojuchang, carrot, edamame beans, mushrooms & silky onion. Elevated with nori strips, an optional fried egg and dotted with black sesame seeds.
Packs-a-punch Gochujang Fried Rice
Packs-a-punch Gochujang Fried Rice
with spicy gochujang sauce, edamame beans & black sesame seeds
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Black Sesame Seeds
- Button Mushrooms
- Carrot
- Edamame Beans
- Fresh Chives
- Fresh Ginger
- Gochujang
- Jasmine Rice
- Kimchi
- Low-Sodium Soy Sauce
- Nori Sheet
- Nori Sheets
- Onion
- Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
READY THE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms, and the Onion until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
SPICY RICE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the ginger until softened, 1-2 minutes (shifting constantly). Add the rice, ½ the Kimchi, the soy sauce, and the Gochujang (to taste). Fry until combined and coated, 2-3 minutes (shifting constantly). Add the carrot, the edamame beans, and the mushroom and onion mix. Fry until the carrot is wilted but still crunchy, 2-3 minutes. Remove from the heat and season.
NORI
Place the nori sheet in a clean pan over medium heat. Toast until crispy, 30-60 seconds per side. Remove from the pan and roughly shred. Set aside.
FLAVOUR EXPLOSION
Serve up the spicy fried rice in a bowl. Garnish with the chives and the remaining Kimchi. Sprinkle over the nori slices and the sesame seeds. Now, let yourself be whisked off to East Asia!
READY THE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms, and the Onion until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
SPICY RICE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the ginger until softened, 1-2 minutes (shifting constantly). Add the rice, ½ the Kimchi, the soy sauce, and the Gochujang (to taste). Fry until combined and coated, 2-3 minutes (shifting constantly). Add the carrot, the edamame beans, and the mushroom and onion mix. Fry until the carrot is wilted but still crunchy, 2-3 minutes. Remove from the heat and season.
NORI
Place the nori sheet in a clean pan over medium heat. Toast until crispy, 30-60 seconds per side. Remove from the pan and roughly shred. Set aside.
FLAVOUR EXPLOSION
Serve up the spicy fried rice in a bowl. Garnish with the chives and the remaining Kimchi. Sprinkle over the nori slices and the sesame seeds. Now, let yourself be whisked off to East Asia!
READY THE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms, and the Onion until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
SPICY RICE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the ginger until softened, 1-2 minutes (shifting constantly). Add the rice, ½ the Kimchi, the soy sauce, and the Gochujang (to taste). Fry until combined and coated, 3-4 minutes (shifting constantly). Add the carrot, the edamame beans, and the mushroom and onion mix. Fry until the carrot is wilted but still crunchy, 3-4 minutes. Remove from the heat and season.
NORI
Place the nori sheet in a clean pan over medium heat. Toast until crispy, 30-60 seconds per side. Remove from the pan and roughly shred. Set aside.
FLAVOUR EXPLOSION
Serve up the spicy fried rice in a bowl. Garnish with the chives and the remaining Kimchi. Sprinkle over the nori slices and the sesame seeds. Now, let yourself be whisked off to East Asia!
READY THE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms, and the Onion until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
SPICY RICE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the ginger until softened, 1-2 minutes (shifting constantly). Add the rice, ½ the Kimchi, the soy sauce, and the Gochujang (to taste). Fry until combined and coated, 3-4 minutes (shifting constantly). Add the carrot, the edamame beans, and the mushroom and onion mix. Fry until the carrot is wilted but still crunchy, 3-4 minutes. Remove from the heat and season.
NORI
Place the nori sheet in a clean pan over medium heat. Toast until crispy, 30-60 seconds per side. Remove from the pan and roughly shred. Set aside.
FLAVOUR EXPLOSION
Serve up the spicy fried rice in a bowl. Garnish with the chives and the remaining Kimchi. Sprinkle over the nori slices and the sesame seeds. Now, let yourself be whisked off to East Asia!
Frequently Asked Questions
What is the preparation time for Packs-a-punch Gochujang Fried Rice?
The preparation time for Packs-a-punch Gochujang Fried Rice with spicy gochujang sauce, edamame beans & black sesame seeds is between 20 and 35 minutes.
What is the total time required to make Packs-a-punch Gochujang Fried Rice with spicy gochujang sauce, edamame beans & black sesame seeds?
The total time required to make Packs-a-punch Gochujang Fried Rice with spicy gochujang sauce, edamame beans & black sesame seeds is between 35 and 50 minutes.
How many servings does Packs-a-punch Gochujang Fried Rice provide?
4 servings
What are the main ingredients in Packs-a-punch Gochujang Fried Rice?
Black Sesame Seeds, Button Mushrooms, Carrot, Edamame Beans, Fresh Chives, Fresh Ginger, Gochujang, Jasmine Rice, Kimchi, Low-Sodium Soy Sauce, Nori Sheet, Nori Sheets, Onion, Onions
What is the nutritional information of Packs-a-punch Gochujang Fried Rice?
Calories: 514, Carbs: 98 grams, Fat: grams, Protein: 19.5 grams, Sugar: 19.4 grams, Salt: 1228 grams
How do I prepare Packs-a-punch Gochujang Fried Rice?
FLAVOUR EXPLOSION: Serve up the spicy fried rice in a bowl. Garnish with the chives and the remaining kimchi. Sprinkle over the nori slices and the sesame seeds. Now, let yourself be whisked off to East Asia! NORI: Place the nori sheet in a clean pan over medium heat. Toast until crispy, 30-60 seconds per side. Remove from the pan and roughly shred. Set aside. SPICY RICE: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the ginger until softened, 1-2 minutes (shifting constantly). Add the rice, ½ the kimchi, the soy sauce, and the gochujang (to taste). Fry until combined and coated, 2-3 minutes (shifting constantly). Add the carrot, the edamame beans, and the mushroom and onion mix. Fry until the carrot is wilted but still crunchy, 2-3 minutes. Remove from the heat and season. MMMUSHROOMS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms, and the onion until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season. SESAME SEEDS: Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. READY THE RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Packs-a-punch Gochujang Fried Rice?
Black Sesame Seeds, Button Mushrooms, Carrot, Edamame Beans, Fresh Chives, Fresh Ginger, Gochujang, Jasmine Rice, Kimchi, Low-Sodium Soy Sauce, Nori Sheet, Nori Sheets, Onion, Onions
How many calories does Packs-a-punch Gochujang Fried Rice have?
514 calories
How much fat content does Packs-a-punch Gochujang Fried Rice have?
grams
Woolies Products in this dish
