Gochujang Chicken & Edamame Fried Rice
This Gochujang Chicken & Edamame Fried Rice brings together tender baked chicken thighs, fluffy rice, protein-rich edamame, eggs, and colorful vegetables in a savory, slightly spicy gochujang sauce. It's a satisfying, fiber-forward meal that makes good use of pantry staples and frozen vegetables, with the chicken baking separately for easy preparation.
Introduction
Fried rice is one of my favorite ways to turn simple ingredients into a flavorful, satisfying meal. This Gochujang Chicken & Edamame Fried Rice combines savory baked chicken thighs with rice, edamame, carrots, spinach, and eggs, all tossed in a lightly spicy gochujang sauce. It's an easy way to bring protein, fiber, and vegetables together in one colorful dish, while making good use of ingredients you may already have on hand.
🌿 Mindful Morsel
This dish offers a balance of protein, fiber, and antioxidant-rich plant foods that can contribute to an overall anti-inflammatory eating pattern. Edamame provides plant-based protein, fiber, and soy isoflavones, compounds studied for their potential antioxidant and anti-inflammatory effects. Carrots contribute beta-carotene, while spinach offers carotenoids such as lutein, along with vitamins and minerals. Ginger contains gingerols, plant compounds researched for their antioxidant and anti-inflammatory properties.
Using a variety of colorful vegetables alongside protein-rich foods helps create a satisfying meal while supporting a diverse, nutrient-rich diet. For an additional fiber boost, try using brown rice in place of white rice.
Recipe Information
Servings: 4 to 6
Calories: Approximately 495 to 740 calories per serving, depending on portion size
Prep Time: 15 to 20 minutes, plus rice cooking and chilling
Cook Time: 25 to 30 minutes, excluding rice preparation
Total Time: Approximately 40 to 50 minutes, plus rice cooking and chilling
Dietary Notes: Dairy-free; gluten-free when prepared with gluten-free tamari and certified gluten-free gochujang
Ingredients
Baked Gochujang Chicken
1 pound boneless, skinless chicken thighs
1 tablespoon soy sauce or gluten-free tamari
1 teaspoon gochujang (certified gluten-free if needed)
½ teaspoon freshly grated ginger
½ teaspoon sesame oil
Pinch of red pepper flakes, optional
Sesame seeds, for finishing
Edamame Fried Rice
1½ cups uncooked rice (approximately 4½ cups cooked)
1 cup shelled edamame
2 large eggs, lightly beaten
1 large carrot, finely diced or shredded
½ medium yellow onion, finely diced
½ to 1 cup frozen spinach, thawed and well squeezed
1 to 2 teaspoons freshly grated ginger
1 tablespoon sesame oil, divided
2 tablespoons soy sauce or gluten-free tamari
1 tablespoon gochujang (certified gluten-free if needed)
1 to 2 tablespoons water
Red pepper flakes, to taste
For Serving
2 to 3 green onions, thinly sliced
Sesame seeds
Red pepper flakes, optional
Instructions
Prep: Cook 1½ cups uncooked rice according to package directions or in a rice cooker. Once cooked, transfer the rice to a separate bowl and place in the refrigerator to chill. Thaw the frozen spinach and edamame by steaming on the stove or heating in the microwave. Squeeze as much excess moisture as possible from the spinach using a clean kitchen towel or paper towels, and drain the edamame thoroughly. Shell the edamame if needed, discarding the pods. Dice the carrot and yellow onion, grate the ginger, and thinly slice the green onions for garnish. Preheat the oven to 425°F.
Season the Chicken: In a small bowl, combine 1 tablespoon soy sauce or gluten-free tamari, 1 teaspoon gochujang, ½ teaspoon grated ginger, ½ teaspoon sesame oil, and optional red pepper flakes. Place the chicken thighs on a parchment-lined or lightly greased baking sheet or in a lightly greased, oven-safe glass baking dish and coat evenly with the mixture.
Bake: Bake the chicken for 18 to 25 minutes, depending on thickness, until the internal temperature reaches at least 165°F. For additional browning, broil for 1 to 2 minutes at the end, watching carefully. Only broil if using broiler-safe cookware. Allow the chicken to rest for approximately 5 minutes before slicing.
Prepare the Sauce: In a small bowl, combine 2 tablespoons soy sauce or gluten-free tamari, 1 tablespoon gochujang, and 1 to 2 tablespoons water. Stir until smooth and set aside.
Sauté: Heat a large skillet or wok over medium-high heat. Add approximately half of the tablespoon of sesame oil, followed by the diced onion. Cook for 2 to 3 minutes until slightly softened. Add the carrot and continue cooking for another 2 to 3 minutes.
Add the Ginger & Spinach: Stir in the remaining grated ginger and cook for approximately 30 seconds until fragrant. Add the squeezed spinach and cook for another 1 to 2 minutes, allowing any remaining moisture to evaporate.
Scramble: Push the vegetables to one side of the skillet. Add a small amount of the remaining sesame oil to the empty side, followed by the beaten eggs. Allow the eggs to begin setting before gently scrambling. Once cooked, break them into smaller pieces and combine with the vegetables.
Fry: Add the chilled rice and shelled edamame to the skillet, breaking apart any clumps of rice. Spread the mixture evenly across the pan and allow it to cook undisturbed for 30 to 60 seconds before tossing. Repeat several times over approximately 4 to 6 minutes, allowing some of the rice to develop lightly browned, crispy edges. Cook in batches if needed to avoid overcrowding.
Season: Pour the prepared gochujang sauce over the fried rice and toss until the rice, vegetables, edamame, and eggs are evenly coated. Cook for another 1 to 2 minutes, allowing the sauce to lightly caramelize. Taste and adjust with additional soy sauce or gluten-free tamari, gochujang, or red pepper flakes if desired. Remove from the heat and finish with any remaining sesame oil.
Serve: Slice the rested chicken thighs into thin, bite-sized strips. Divide the edamame fried rice among 4 to 6 bowls, then arrange the sliced chicken over each portion, distributing it evenly. Garnish with fresh green onions, sesame seeds, and optional red pepper flakes.
Tips / Notes
Use chilled rice: Day-old rice works especially well because its firmer texture helps prevent mushy fried rice. If cooking rice fresh, transfer it to a shallow container and refrigerate promptly until chilled. Avoid leaving cooked rice at room temperature.
Adjust the heat: Gochujang varies in spice level by brand. Start with the recommended amount and add more for a stronger kick.
Boost the fiber: Substitute brown rice for white rice or use the full cup of spinach for additional fiber and nutrients.
Gluten-free option: Use gluten-free tamari instead of traditional soy sauce and choose certified gluten-free gochujang, as many varieties contain wheat. Check the labels of any additional packaged ingredients.
Leftovers: Refrigerate promptly in airtight containers for up to 3 to 4 days. Reheat thoroughly until steaming hot.
Social Media Callout
Savory, a little spicy, and packed with colorful vegetables! 🍚🌿 This Gochujang Chicken & Edamame Fried Rice brings together baked chicken thighs, edamame, spinach, carrots, eggs, and rice for a satisfying, protein- and fiber-forward meal.
Simple ingredients + big flavor = an easy weeknight dinner.
Tag @mmmindfulmorsels if you make it!
Shop this Recipe
As an Amazon Associate, I earn from qualifying purchases.