Step 1

Crack the eggs into a bowl and beat well with a fork.

Step 2

Warm the vegetable oil in a large non-stick skillet over medium-low heat. Add the eggs and scramble them lightly, leaving them slightly runny. Toward the end of cooking, add the gochujang and stir until well incorporated.

Step 3

Stir in the warmed rice, using a wooden spoon to break up any clumps. Cook for several minutes, until the rice is heated through, then stir in the soy sauce and sesame oil.

Step 4

Serve hot, in individual bowls, topped with the sliced green onions.