Name: Peanut Gochujang Rice: One Skillet
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Korean-Inspired
Ingredients: 2 cups cooked rice (preferably day-old); 1 tablespoon sesame oil (or neutral oil); 1 small onion, diced; 2 cloves garlic, minced; 1 small carrot, diced; 1 cup broccoli florets (or other veggies of choice); 2 tablespoons gochujang (Korean chili paste); 2 tablespoons peanut butter (creamy or chunky); 2 tablespoons soy sauce; 1 teaspoon rice vinegar or lime juice; 1 egg (optional, fried or scrambled); 2 green onions, sliced; 1 tablespoon roasted peanuts, chopped (for garnish); Sesame seeds, for garnish

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Why You’ll Love This Recipe

I love how this dish brings together sweet, spicy, and nutty flavors in one pan. It’s simple enough for a weeknight but exciting enough to break out of my usual dinner routine. The peanut butter balances the heat of the gochujang, making the sauce rich and addictive. Plus, since it’s a one-skillet meal, cleanup is quick and easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked rice (day-old rice works best)
Gochujang (Korean chili paste)
Peanut butter (smooth or chunky)
Soy sauce
Rice vinegar or lime juice
Sesame oil
Garlic (minced)
Ginger (grated)
Onion (diced)
Mixed vegetables (like bell peppers, carrots, peas, or broccoli)
Eggs (optional, for scrambling into the rice)
Cooked chicken, shrimp, tofu, or beef (optional protein)
Green onions and sesame seeds (for garnish)

Directions

I heat sesame oil in a large skillet or wok over medium-high heat.
I sauté the onion, garlic, and ginger until fragrant.
I toss in my vegetables and stir-fry until just tender.
If I’m adding protein, I stir it in now until warmed through.
I push everything to the side of the skillet, crack in the eggs (if using), and scramble until just set before mixing with the veggies.
I add the cooked rice, breaking up any clumps, and stir until everything is evenly combined.
In a small bowl, I whisk together gochujang, peanut butter, soy sauce, and rice vinegar. I pour this sauce over the rice and toss until fully coated.
I cook for a few more minutes, letting the rice get slightly crispy on the bottom for extra flavor.
I finish with chopped green onions and sesame seeds before serving.

Servings and timing

This recipe serves 4 and takes about 25 minutes total—10 minutes to prep and 15 minutes to cook. It’s perfect for a weeknight dinner or meal prep.

Variations

I swap out the peanut butter for almond or cashew butter when I want a different nutty flavor.
For extra spice, I add chili flakes or a drizzle of sriracha.
Sometimes I use quinoa or cauliflower rice for a lighter version.
I love topping it with a fried egg instead of scrambled for a different presentation.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I toss the rice in a skillet over medium heat with a splash of water or soy sauce to loosen the sauce. It also microwaves well for quick lunches.

FAQs

Can I use freshly cooked rice?

I prefer day-old rice because it’s drier and fries up better, but fresh rice works if I spread it out to cool a bit before cooking.

How spicy is this dish?

It depends on how much gochujang I use. I start with less and add more to taste since it can range from mild to quite spicy.

What protein works best?

I’ve made this with chicken, shrimp, tofu, and beef, and all are delicious. It’s also great as a vegetarian dish with just the veggies and eggs.

Can I make it nut-free?

Yes, I swap the peanut butter for sunflower seed butter or tahini for a similar creamy texture without nuts.

Do I need a wok?

Not at all. I usually just use a large skillet or nonstick pan—it works perfectly.

Conclusion

Peanut Gochujang Rice is one of my favorite one-skillet meals because it’s quick, flavorful, and endlessly customizable. With its creamy-spicy sauce, hearty rice, and colorful veggies, it’s a comforting dish I come back to again and again. Whether I’m cooking for myself or sharing with friends, it always brings bold, satisfying flavor to the table.