Step 1

Wash the rice to remove any dust or debris. Drain and repeat two or three times. Add the same amount of water to the bowl and pop it into a rice cooker. Press the u0022pressure cooku0022 button.

Step 2

Once the rice is done cooking, spread it out on a baking sheet and let it cool down completely. (After the moisture has evaporated, it will become dry and less sticky, so it will be a lot easier to stir-fry.)

Step 3

Thinly slice the green onions, separating the whites and greens. (If there is too much for the garnish, you can use more green parts to infuse our oil.)

Step 4

Finely chop the garlic cloves. (If you want to add more vegetables, you can prepare some carrots, cabbage, or frozen peas.)

Step 5

Crack the eggs into a bowl. Add a pinch of salt and beat well.

Step 6

Make the seasoning paste: In a small container, combine the Korean chili paste, Korean chili pepper flakes, soy sauce, oyster sauce, sugar, water, and black pepper to taste. (To make it less spicy, you can reduce the Korean chili pepper flakes.) Mix well.

Step 7

In a large wok (or pan), add 1 tablespoon of oil and heat it over medium-high heat. Once it's heated, pour in the eggs, and make scrambled eggs. Once the eggs are cooked through, remove them from the pan and set aside.

Step 8

To the same pan, add 1 tablespoon of oil and heat it over high heat. Once it gets hot, add the ground beef. Spread it out and let it sear for 2 minutes or until nicely browned on the bottom.

Step 9

Flip, break up the beef, and cook for 3 minutes. Make sure to keep moving it around so that most of the liquid can be evaporated.

Step 10

Add the white parts of the green onions and garlic. Saute for 2 minutes. (If there's not enough fat from the beef, you can add a little bit more oil here.)

Step 11

Add 5 cups of cooked rice. Break up the rice and stir-fry for 2 minutes. Add the seasoning paste. Stir-fry for 3 to 4 minutes. Add 1 or 2 tablespoons of water. (It will help break up any clumps and distribute the sauce evenly throughout the rice.)

Step 12

Turn the heat off. Taste and add salt to taste. Add the sesame oil and sesame seeds. Give it a final mix.

Step 13

Divide the gochujang fried rice and scrambled eggs into microwave-safe containers. (Because I’m more into muscle gain, I divided it into 6 servings, but if this is too many calories (553 calories per serving) for you, you can divide it into 7 or 8.)

Step 14

Sprinkle with some green onions and sesame seeds.