Ingredients
-
2 tablespoons vegetable oil
-
2 teaspoons minced garlic
-
2 teaspoons minced fresh ginger
-
1 cup thinly-sliced mixed color bell peppers
-
½ cup diced carrots
-
¼ cup diced onion
-
4 cups cooked and refrigerated white rice
-
2 tablespoons gochujang (Korean hot and sweet pepper paste), or to taste
-
2 tablespoons low-sodium soy sauce
-
2 teaspoons sesame oil
-
2 tablespoons sliced green onions
-
1 teaspoon toasted sesame seeds
Directions
-
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.
-
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.
-
Add rice, gochujang, soy sauce, and sesame oil, mixing everything well, and stir fry until the rice is hot.
-
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 (per serving)
| 340 | Calories |
| 10g | Fat |
| 55g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 340 | |
| % 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.
