Spicy Oven-Fried Rice with Gochujang

A great recipe for a beginner cook. No skill involved, really. Just several sets of stirring and roasting. It’s got a nice mix of vegetables and makes a large batch, so it can last a couple meals, at least. And the egg, the “hardest” part, is optional.

Spicy Oven-Fried Rice with Gochujang

by Susan Spungen

INGREDIENTS
1 ½ cups uncooked short-grain brown rice, or 4 cups cooked, chilled white rice
2 tablespoons neutral oil, such as vegetable, canola or grapeseed oil
2 links turkey or pork sausage (about 6 ounces total), removed from casings
2 carrots, peeled and sliced into 1/4-inch-thick coins
4 scallions, sliced, green and white parts separated
¼ pound fresh shiitake mushrooms, stemmed and sliced
¼ pound brussels sprouts, thinly sliced (about 1 1/2 cups)
2 large stalks broccolini, chopped (about 1 cup)
Kosher salt
1 tablespoon gochujang (Korean red-pepper paste)
2 tablespoons low-sodium tamari or soy sauce
4 fried eggs, for serving (optional)
Dark sesame oil, for drizzling

Bake temp: 450F/230C
Bake time: 5 min, 2-3min, 5 min, 5 min, 10 min, 15 min