Korean Soy and Red Chili Fried Rice


This vegetarian fried rice doubles down on the soy with tofu and edamame (and sprouts, if you like). The sweet-and-spicy Korean chile paste gochujang gives it a kick.

What you will need

2 Tbs. neutral oil, such as canola or peanut

1/4 cup thinly sliced scallions (3 medium)

2 Tbs. minced fresh ginger

2 Tbs. minced fresh garlic

1 cup thinly sliced shiitake mushrooms (stem before slicing)

1 Tbs. Gochujang

4 cups cold cooked medium-grain white rice (from about 2 cups raw)

1 tsp. light soy sauce, more to taste

3/4 cup fresh mung bean or soybean sprouts

3/4 cup thawed frozen edamame (shelled if necessary)

1/2 cup diced extra-firm tofu


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