Gochujang Fried Rice Meal Prep

Steps

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1. 1
   Rinse 2.5 cups of rice in a bowl 2–3 times, then drain. Add the same amount of water (or slightly less) and transfer to a rice cooker. If you have leftover rice, you can use that instead.
   ▶ ≈1:12
2. 2
   Thinly slice 5 green onions, separating white and green parts. Smash and finely mince 5 cloves of garlic.
   ▶ ≈1:36
3. 3
   Crack 8 eggs into a bowl, add a pinch of salt, and beat well.
   ▶ ≈2:06
4. 4
   Combine 5 tablespoons gochujang, 2 tablespoons Korean chili pepper flakes, 1 tablespoon soy sauce, 2 tablespoons oyster sauce, 1 teaspoon sugar, 1 tablespoon water, and a few shakes of black pepper. Mix well.
   ▶ ≈2:16
5. 5
   Once rice is cooked, spread it on a baking sheet to cool completely and allow moisture to evaporate for less sticky rice. Alternatively, use leftover refrigerated rice.
   ▶ ≈2:58
6. 6
   Heat a wok or large pan over high heat with 1 tablespoon oil. Once hot, pour in the beaten eggs and scramble thoroughly until fully cooked. Remove and set aside.
   ▶ ≈3:19
7. 7
   In the same wok, add 1 tablespoon oil and heat over high heat. Add 500 grams ground beef, spread it out, and sear for about 2 minutes to develop browning.
   ▶ ≈3:48
8. 8
   Flip and break up the beef, continuing to cook for about 3 minutes. Keep stirring to evaporate the moisture released by the meat.
   ▶ ≈4:09
9. 9
   Add the white parts of green onions and garlic, stir-frying for about 2 minutes until fragrant. If the beef is lean, add a bit more oil.
   ▶ ≈4:49
10. 10
    Add about 5 cups of cooked rice and stir well for about 2 minutes.
    ▶ ≈5:09
11. 11
    Add the seasoning paste and stir-fry for 3–4 minutes until evenly combined. If the mixture is too thick to stir, add 1–2 tablespoons water to help break up clumps and distribute the sauce.
    ▶ ≈5:22
12. 12
    Turn off the heat, taste and adjust seasoning with salt as needed. Add 1 tablespoon toasted sesame oil and a generous pinch of toasted sesame seeds, then mix.
    ▶ ≈5:51
13. 13
    Divide the gochujang fried rice and scrambled eggs into meal prep containers. Garnish with green onion tops and sesame seeds. Divide into 6–8 portions as desired, cool completely, then refrigerate or freeze.
    ▶ ≈6:10