Creamy tomato rice gets a gentle kick from gochujang, a Korean chili paste. It’s a quick way to turn leftover rice into a comforting lunch or dinner.
Tips and Variations
Use cooked rice. Uncooked rice needs a different amount of liquid and a longer cooking time. If the sauce becomes too thick, stir in water one tablespoon at a time.
For a fuller meal, add cooked chicken, tofu, or a fried egg. Start with one tablespoon of gochujang; brands vary in heat and saltiness.
What to Serve With It
Serve with a cucumber salad, steamed broccoli, or a small side of kimchi.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat until steaming hot, adding a splash of water to loosen the sauce.
Can I use freshly cooked rice?
Yes. Let it cool briefly so it’s easier to stir into the sauce without becoming mushy.
Can I make it less spicy?
Use 1 teaspoon of gochujang to start, then add more after tasting.
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- Neutral Oil 1 tablespoon
- Onion ½ small
- Garlic 2 cloves
- Gochujang 1 tablespoon
- Tomatoes 1 can
- Heavy Cream ½ cup
- Soy Sauce 1 teaspoon
- Rice 3 cups
- Sesame Oil 1 teaspoon
- Heat the neutral oil in a large skillet over medium heat. Cook the onion for 3–4 minutes, until softened. Add the garlic and cook for 30 seconds.
- Stir in the gochujang. Add the tomatoes and soy sauce, then simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.
- Reduce the heat to low and stir in the cream. Add the rice and gently break up any clumps. Cook for 3–5 minutes, stirring, until the rice is hot and coated with sauce.
- Stir in the sesame oil. Taste and add a little more gochujang or soy sauce if needed. Top with green onions and sesame seeds.
