Description
This Easy Gochujang Cabbage Fried Rice is packed with big flavor: spicy, sweet, and savory all in one comforting bowl.
Ingredients
Scale
Base Ingredients
- 1 – [ 16 oz. ] shredded cabbage/carrot (coleslaw mix) *
- ¼ cup water
Sauce Ingredients
- ¼ cup reduced-sodium tamari *
- 1 Tablespoon + 1 teaspoon rice vinegar
- 3 Tablespoons pure maple syrup (+/-)
- ½ teaspoon molasses *
- 1 Tablespoon natural peanut butter
- 2 teaspoons gochujang (+/-) *
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Pinch to ¼ teaspoon sea salt (+/-) *
- 1 teaspoon cornstarch (or arrowroot powder)
Other Ingredients
- 3 cups cooked and refrigerated brown rice (or rice of choice) *
- ¼ to ½ cup roasted peanuts (optional)
Optional Toppings
- Sprinkle green onions, sliced
- Sprinkle roasted peanuts
Instructions
- Place all the Sauce Ingredients into a small bowl, whisk to combine, set aside.
- Add the coleslaw mix into a large skillet, heat over medium-high heat for 5 to 7 minutes, add ¼ cup of water, sauté until the cabbage reaches the desired tenderness. Add a splash of water, if needed, to prevent burning.
- Add the Sauce Mixture and increase the heat to a high heat, stir constantly until the sauce starts to thicken about one minute, then reduce the heat to medium and add the cooked and refrigerated rice and roasted peanuts, stir well to ensure all the rice, cabbage, and peanuts are evenly coated, then heat for several minutes until the rice is hot and heated through. Be sure to watch the mixture to ensure it does not burn.
- Remove the skillet from the heat. Sprinkle on optional toppings, if desired, then serve and enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.
Servings: 4 (makes 6 cups)