2 tbsp vegetable oil
2 tsp minced garlic
2 tsp finely chopped ginger
3 large eggs
1/4 cup gochujang
2 tbsp dark soy sauce
4 cups cooked, day old cold short grain rice
chopped green onions to garnish
In a large wok over medium-high heat add oil.
Add ginger and garlic to hot oil and saute for about 4 minutes. Crack eggs into wok and scramble. Add in gochujang and allow to cook for 45 seconds. Next add the soy sauce and cooked rice. Mix well. Serve garnish with green onions.