Portly Cooks | Gochujang Pork Fried Rice

This one is a spicy midweek treat!

Serves 2

  • 1 tbsp Gochujang
  • 20ml Soy Sauce
  • 20ml Rice Wine Vinegar
  • 20ml Golden Syrup
  • 200g Leftover cooked rice
  • 1 Pork Loin steak (optional)
  • 2 Spring Onions
  • 2 Eggs

Cut the pork loin steak into small chunks, slice the spring onions and stir fry in a wok with a little oil. While the pork cooks, mix together the gochujang, soy, vinegar and golden syrup together. Once the pork is browned add the rice and stir fry for 2-3 minutes.

Add the sauce mix and give it all a good stir to make sure the rice is nicely coated and the sauce has reduced a little. Leave it all to one side in the wok and fry the eggs in another pan.  Finally serve with the eggs on top of the rice.



4 Comments Add yours

  1. Anything with a fried egg on it gets my vote!

  2. That is perhaps the most beautiful thing I’ve ever seen, and I happen to be into gochujang at the moment. Thanks!

    1. I hope you enjoy it!

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