By Susan Spungen
- Total Time
- 1 hour 15 minutes
- Rating
- 4(781)
- Notes
- Read community notes
This crunchy, tasty, not-really-fried rice gets a big umami punch from gochujang, the fermented Korean red-pepper paste that’s worth keeping in your fridge to perk up all sorts of dishes. As with any fried rice, you can add raw or cooked vegetables according to what you have on hand (though you’ll want to add cooked vegetables a little later in the cooking process). If you don’t have brussels sprouts, you could use any type of cabbage. Broccoli or cauliflower would be great substitutes for broccolini, and butternut squash can replace the carrots. The fried egg on top makes it feel like a more substantial meal, but you can leave it out for a lighter dinner. If you are a vegetarian, leave out the sausage, or add some smoked tofu. The dish is endlessly customizable.
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Ingredients
Yield:4 servings
- 1½cups uncooked short-grain brown rice, or 4 cups cooked, chilled white rice
- 2tablespoons neutral oil, such as vegetable, canola or grapeseed oil
- 2links turkey or pork sausage (about 6 ounces total), removed from casings
- 2carrots, peeled and sliced into ¼-inch-thick coins
- 4scallions, sliced, green and white parts separated
- ¼pound fresh shiitake mushrooms, stemmed and sliced
- ¼pound brussels sprouts, thinly sliced (about 1½ cups)
- 2large stalks broccolini, chopped (about 1 cup)
- Kosher salt
- 1tablespoon gochujang (Korean red-pepper paste)
- 2tablespoons low-sodium tamari or soy sauce
- 4fried eggs, for serving (optional)
- Dark sesame oil, for drizzling
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
836 calories; 57 grams fat; 9 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 24 grams polyunsaturated fat; 67 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 16 grams protein; 812 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
If using uncooked rice, combine the rice and 2½ cups water in a small, deep saucepan and bring to a boil. Reduce the heat to a simmer, cover and cook until all the water has been absorbed, 35 to 40 minutes. Let stand 10 minutes, covered, then spread out on a large baking sheet to cool completely.
Step
2
Heat the oven to 450 degrees. Add 1 tablespoon neutral oil to a large rimmed baking sheet, and add the sausage. Cut it into smaller pieces right on the baking sheet. Transfer to the oven to cook, 5 minutes. Using a wooden spoon, break the sausage into smaller pieces again, then cook until no longer pink, 2 to 3 minutes longer.
Step
3
Add the carrots, scallion whites, mushrooms, brussels sprouts and broccolini to the sheet pan, stir well to coat with the oil, and sprinkle lightly with salt. Cook until the vegetables have wilted, about 10 minutes, stirring halfway through.
Step
4
Meanwhile, whisk together the gochujang, tamari and remaining 1 tablespoon neutral oil in a large bowl. Add the cooked rice and stir until evenly coated.
Step
5
Remove the baking sheet from the oven. Add the rice, stirring to combine with the vegetables, then press the mixture down with the back of a spatula. Return to oven and cook until rice is getting crisp on the bottom, 20 to 25 minutes, stirring once about halfway through and pressing down again. (If serving with fried eggs, begin cooking them about 5 minutes before the rice is done.)
Step
6
Divide oven-fried rice among plates or bowls and top each portion with a fried egg, if using. Drizzle with sesame oil, sprinkle with the scallion greens and serve immediately.
Ratings
4
out of 5
781
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Cooking Notes
Luka
delicious! if you have one, you MUST use a cast iron skillet for the last baking stage, and preheat it in the oven beforehand - nothing will come close to the crisp you get. works especially well if you are cooking for two, because you won’t need to make the layer too deep. we also used the skillet to make the sausage.also: this recipe is perfect for preparing ahead of time. we doubled it and saved most of it for another night after everything is mixed together in step 5. super easy.
Sara
Amazing recipe. I left out the sausage and added more veggies.
Cindy
Fish sauce... always with fried rice
rmalak
This recipe was terrific, made as described; however, I did use tamarind paste and soy sauce. Must admit this recipe invites vegetable substitutions, what’s in your vege bin?I am thinking I might make this the major side for Christmas Eve - eliminating the sausage and the egg on this occasion as prime rib will be our main. A little prep and the oven additions can be managed by any family member. It can go in the oven while the prime rib rests.
Kate
It was difficult to get the veggies and rice crispy when packed into one baking sheet. I think next time I’ll divide between two sheets so the steam has room to escape and that will allow for browning.
Genny
This recipe could use a kick--maybe ginger matchsticks or fresh chilies?To be fair, we subbed the veg based on what we had (napa cabbage for brussels, button shrooms for sh*ttakes, and broccoli for broccolini) but none of those would have effected the overall need for a little zing. A squeeze of lime on top would've also been nice!
Celia
Could you substitute harissa or some other spicy condiment?
JenaCass
Not a bad way to make fried rice but next time I’d make only with leftover brown or white rice. Having to cook rice from scratch takes too long. Enjoyed the roasted veggies and flavors although I believe 40 min in oven makes rice and sausage too difficult to chew.
Kathy
Used boneless, skinless chicken thighs instead of sausage, and the vegetables I had on hand; carrots, celery, shallots, and kale. It was delicious!
mrspaul
Great recipe. I used a pound of ground pork and seasoned it with gochugaru (Korean chili powder) and some salt. Otherwise pretty much followed the recipe. It was very good.
Jeremy
Tasty and delicious. Does take a litter longer than the reported 1 hr 15 min.
Keith
This is a great recipe we've done may times. You can easily make it your own with some easy changes too. We often make a big batch and it makes really great leftovers. Just reheat and fry up another egg.
Name Katie
For those that want an extra spicy kick: I doubled the gochujang (2 tbsp instead of 1), added a tablespoon of grated ginger, and 4 cloves of minced garlic to the sauce before tossing the rice in. I also used spicy Italian sausage! Yum. I will definitely be making this one again as it definitely reminded me of Bokumbap! I think I’ll try it with kimchi next time, too.
Too Dry
Loved the flavor, but 20 minutes in the oven dried the rice to a crisp and started to char the brussels despite adding extra soy sauce, oil, and gochujang. I will likely do it on the stove in my cast iron next time so I can more closely monitor the rice as it crisps.
Rebekah
I added ginger, garlic, spicy chili crisp, and fish sauce to rice mixture. It was hard to get it crispy enough so I used broiler for last bit.
Katwalk
Superb, loved the crunchy rice. Made this with leftover basmati rice, kale instead of Brussels sprouts, oyster instead of shiitake mushrooms, and boneless skinless chicken thighs instead of sausage. Instead of a baking sheet, did the whole thing on a cast iron griddle, based on a previous reviewer's comment. Did not serve the egg but can understand why it works; the yolk would melt nicely into the dried out rice. Versatile and easy.
Maggie
This turned out very well, even with few of the vegetables called for. No sausage so I added some fennel seeds and mixed seasoning to the vegetables to bump up the flavor. Twice as many shiitakes, a yam instead of carrots, a turnip just because, and thin asparagus that really needed to be used right away. I added the asparagus with the rice, and that worked well. I ended up using two pans for less crowding. Only the dark colored pan got crispy, but that was enough for a variety of textures.
Wavy
Made with brown rice. Didn’t love it - rice came out hard instead of crunchy.
Jackie Solomon
I subbed ground turkey (cooked in same way and for same amount of time) and it worked very well. I also took the suggestion of adding butternut squash instead of carrots and I highly recommend. The splash of sesame oil at the end really makes a difference as well. I plan to try this again with different ingredient, but If I were to repeat the exact same recipe, I would add more gojuchang for more flavor.
Tonya
Added fresh ginger & garlic. Topped with hot chili oil. Delicious!
Karen
I love the way the rice comes out.. crispy and flavorful. I added minced garlic and ginger to step 4 and even though I didn't have gochujang in my pantry I would make this again (and again) and play around with the seasonings. I made it with cauliflower and left out the meat and egg entirely...gooooooood.
Emily
We make our rice with 1/2 coconut milk 1/2 water for this recipe (and for when we just want yummy rice)... adds a bit of sweetness to the spicy and adds extra crispiness!
Justin R.
Slight improvement: saute the sausage while the vegetables are in the oven for the first time, on medium-high heat with a splash of oil, to give it a crunchy exterior. No need to cook it through; mix it in with the rice before the long baking step. Serve with spicy kimchi.
Leslie
This adapts well to any veggie swaps from the fridge, just be smart about the way they're cut so that they cook in the same amount of time. Thanks to the person who mentioned adding frozen peas right at the end! Today I used cauliflower, carrot, onion, and peas. I always skip the meat and jump right in from step 3. Turns out great every time.
NT
Absolutely delicious and just spicy enough as written. However, we dispensed with all the sheet pan/oven directions and prepared it in our cast iron wok as usual. I was skeptical about Brussels sprouts in a stir fry but when they’re thin sliced they basically act like cabbage. I was also a little skeptical about sausage in a stir fry but I think the spiciness of the sauce needs it - a more typical chicken or pork would get lost. It would still be good though, if that’s what you have.
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