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Start by combining all ingredients needed for the sauce in a bowl. Stir to mix and set aside for later use.
If you use refrigerated rice, break large clumps with your hands or a spoon before cooking.
Heat up about a tablespoon of neutral-tasting oil in a non-stick pan or cast-iron skillet over medium-high heat. Once pan is heated, add in garlic and fry until fragrant, about a minute.
Next, add in carrot and cook for 3-4 minutes, or until tender.
Now, add in rice along with gochujang sauce. Stir-fry for a few minutes, or until the rice is hot.
Remove from heat, then stir in chopped green onion. Serve and enjoy while warm.