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Gochujang Two Bean Fried Rice
with sesame spinach

Active: 30 Total: 30
Smoky, spicy, slightly-sweet Korean chili sauce, Gochujang, gives this fried rice a unique twist. Feel free to add extra Gochujang for more of that layered flavor.
Smarts: We chose to serve the spinach on the side for some variation in textures, but feel free to just stir the spinach right into the fried rice near the end of cooking if you’d prefer.
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Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Gochujang Two Bean Fried Rice:
  • Limes - 1 , wedges
  • Cilantro leaves - 3 Tbsp , chopped
  • Frozen vegetables, any mix - 1 1/2 cups (use a stir-fry or Asian mix if available)
  • Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
  • Beans, adzuki (14 oz / 397 g) - 1 can , drained and rinsed (sub black beans or chickpeas)
  • Oil, cooking - 1 Tbsp
  • Gochujang Stir-fry Sauce (ingredients listed separately) - 7 Tbsp
  • Cooked rice (leftover from Tuesday) - 1 1/2 cups
  • Peanuts - 1/4 cup
Gochujang Stir-Fry Sauce:
  • Garlic - 2 cloves , chopped
  • Gochujang - 3 Tbsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Brown sugar - 2 tsp
  • Vinegar, rice - 2 tsp
  • Cornstarch - 1 tsp
Sesame Spinach:
  • Baby spinach - 5 oz
  • Soy sauce, low-sodium - 2 tsp
  • Oil, toasted sesame - 1 tsp
  • Sesame seeds, white - 1 tsp
  • Lemon juice - 2 tsp

Prep

  1. Garlic - Chop garlic. (Can be done up to 5 days ahead)
  2. Make sauce - Combine garlic, gochujang, soy sauce (portion for sauce), brown sugar, vinegar, and cornstarch. (Can be done up to 5 days ahead)
  3. Limes / Cilantro - Prep as directed.
  4. Frozen vegetables - Defrost in the microwave.
  5. Beans - Drain and rinse. Combine them if using two types.

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Make

  1. Heat a wok or skillet over medium-high heat. Add spinach, soy sauce (portion for spinach), and toasted sesame oil. Saute until spinach wilts (you can put a lid over the pan to speed this along). Add sesame seeds and continue to saute until most of the water has cooked off, 3 to 4 minutes more. Squeeze lemon juice over spinach and season with some salt. Set spinach aside.
  2. Return pan to medium-high heat. Add cooking oil and then both types of beans and vegetables to heated oil. Saute until vegetables are dry and starting to brown slightly, 4 to 6 minutes.
  3. Give sauce a stir and pour over vegetables and beans. Simmer until sauce thickens, ~2 minutes.
  4. Add rice and toss everything together until heated through.
  5. Stir peanuts into fried rice.
  6. Serve fried rice with spinach on the side (you can also stir it right into the fried rice if you prefer). Top fried rice with cilantro and finish by squeezing lime wedges over top. Serve any extra lime wedges on the side. Enjoy!

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