This fried rice with gochujang takes less time than it takes to drive to a restaurant and pick it up and is kicked up a notch by the spicy/sweet Korean paste
In a large wok or skillet, heat the vegetable and sesame oil over medium-high heat. Lightly season the pork with salt and pepper and cook in skillet for 4-5 minutes, or until cooked through. Transfer pork to a plate and set aside.
Return wok to medium-high heat and add the peas, carrots and green onions, cooking for about 2 minutes or until vegetables have softened. Add the garlic and ginger and cook for another minute.
Push the vegetables to one side of the wok and add the eggs, cooking to scramble.
Return pork to skillet with the rice. Add gochujang and soy sauce and stir to combine. Cook for about 2 minutes or until pork is warmed through. Taste and adjust for seasoning.
Notes
Take the time to cook the rice the day before as it gives that texture you expect from fried rice.
Be consistent with the size you dice the pork so it cooks evenly.
Cook the pork in batches so you don’t overload the skillet or wok and cool it down. You want to cook the pork quickly and adding too much at a time will slow the cooking process.
Leftover fried rice can be stored in an airtight container in the fridge for 3 days.