Gochujang brown rice stir-fry

Gochujang brown rice stir-fry

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  • 4
  • Easy
  • wheat and gluten free
  • 15 minutes
  • 20 minutes
  • Woolworths House Chardonnay Pinot Noir

Gochujang paste adds spicy sweetness to sauces, marinades, stews and soups. The paste works great in this brown rice stir-fry which is creamy and satisfying.


  • 2 T coconut oil
  • 1 onion, finely chopped
  • 1 T Woolworths gochujang paste
  • 1 x 400 ml coconut milk can
  • 1 x 200 g pak choi packet
  • 400 g brown basmati rice, cooked
  • 3 T coriander, chopped

Cooking Instructions

1. Heat the oil in a frying pan and cook the onion over a medium heat until soft and golden. Add the gochujang paste and stir until combined. Add the coconut milk and pak choi and cook for 5 minutes.

2. Stir through the cooked rice and cook for 1 minute until warmed through. Serve with the coriander.

Cook's note: If you are not following a plant-based diet, you can add pan-fried steak to the dish.

Find more rice recipes here. 

Photographs: Jan Ras
Food assistant: Danielle Smith

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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