Trader Joe’s Beefless Bulgogi Fried Rice Recipe

This Trader Joe’s Beefless Bulgogi Fried Rice is a savory and slightly sweet recipe, which is the perfect quick and easy way to transform the popular plant-based product into a satisfying one-pan meal. It’s a fantastic weeknight dinner, ready in about 20 minutes.

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Trader Joe’s Beefless Bulgogi Fried Rice Ingredients

For the Fried Rice:

• 1 pack Trader Joe’s Beefless Bulgogi
• 1 Cup cold, cooked rice (day-old rice is best)
• 1 tbsp Sesame oil
• Optional Veggies: broccoli, carrots, mushrooms, etc.
• Optional: 1 clove garlic, minced

For the Sauce:

• 1.5 tbsp Soy sauce, plus more to taste
• 1.5 tbsp honey or maple syrup
• 1 tsp Gochujang (Korean chili paste)

For Garnish (Optional):

• Toasted sesame seeds
• Sliced green onions
• A fried egg

How To Make Trader Joe’s Beefless Bulgogi Fried Rice

1. Cook the Bulgogi and Make the Sauce: Cook the frozen beefless bulgogi according to the package directions (either in an air fryer or microwave). While it’s cooking, whisk together the gochujang, soy sauce, and honey in a small bowl to create the sauce.
2. Sear the Bulgogi: Heat the sesame oil in a wok or a large skillet over high heat. Add the cooked bulgogi and fry for 2-3 minutes until it gets slightly crispy at the edges.
3. (Optional) Sauté the Vegetables: If you are using vegetables, remove the bulgogi from the wok and set it aside. In the same wok, stir-fry your chosen vegetables (and optional garlic) until they are crisp-tender. Add the bulgogi back to the wok.
4. Add Rice and Combine: Add the day-old rice to the hot wok. Use a spatula to break up any clumps and stir-fry for a minute or two until the rice is heated through.
5. Add Sauce and Serve: Pour the prepared sauce over the rice and bulgogi. Toss and mix everything together on high heat for 2 more minutes until the rice is evenly coated. Taste and add more soy sauce if needed. Serve immediately, topped with optional garnishes.

Recipe Tips

• Why use day-old rice? This is the most important secret to great fried rice! Day-old, refrigerated rice is drier and firmer, which allows the grains to separate and fry properly. Fresh, warm rice contains too much moisture and will steam, resulting in a mushy texture.
• How to get the best flavor? High heat is key. Using a wok or a large skillet over high heat gives the rice and bulgogi that signature, slightly smoky “wok hei” flavor and prevents the ingredients from steaming.
• Can I make this ahead of time? This dish is best eaten fresh, but leftovers are still delicious. The texture will be best if you reheat it in a hot skillet with a little oil.
• How do I customize this dish? This is a fantastic base recipe. Feel free to add any quick-cooking vegetables you have on hand. For a more substantial meal, topping the finished fried rice with a crispy fried egg is a classic and delicious addition.

What To Serve With Beefless Bulgogi Fried Rice

This is a hearty, all-in-one meal that is incredibly satisfying on its own. For a more complete Korean-inspired meal, it pairs wonderfully with simple side dishes (banchan) like:

• Kimchi
• A quick-pickled cucumber salad
• Steamed or sautéed bok choy

How To Store Beefless Bulgogi Fried Rice

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: For the best results, reheat the fried rice in a hot skillet or wok over medium-high heat with a tiny splash of oil. You can also reheat it in the microwave.

Beefless Bulgogi Fried Rice Nutrition Facts

• Serving: 1 serving (half of the recipe)
• Calories: 384kcal
• Carbohydrates: 32g
• Protein: 39g
• Fat: 13g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Trader Joe’s Style Stuffed Artichoke Bottoms Recipe
• Trader Joe’s Acai Bowl Recipe
• Trader Joe’s Jumeokbap (Korean Rice Balls) Recipe