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Loaded sorghum salad

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Loaded sorghum salad

30-40 minutes

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Bruleéd rice pudding

20 minutes

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Crispy rice bites

20 minutes

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Braaied tomato-and-bulgur wheat salad

20 minutes

Herby pap braai dippers

Braai recipes

Herby pap braai dippers

40 minutes

African grain salad

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African grain salad

30–45 minutes

Crispy rice with yellow chicken

Chicken breast

Crispy rice with yellow chicken

40 minutes

Creamy avocado and trout, coconut rice bowls

Asian recipes

Creamy avocado and trout, coconut rice bowls

10 minutes

Soft-boiled eggs with creamy polenta

Corn recipes

Soft-boiled eggs with creamy polenta

30 minutes

Harissa brinjal salad

Brinjal recipes

Harissa brinjal salad

40 minutes–1 hour

Vegetable biryani

Biryani recipes

Vegetable biryani

30 minutes

Chicken stir-fry

Asian recipes

Chicken stir-fry

20 minutes

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Chicken stir-fry

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 T Woolworths peanut or stir-fry oil, plus 1 t
1 red onion, finely chopped
2 t garlic, crushed
2 t ginger, crushed
2 red chillies, chopped
3 free-range chicken breasts, chopped into 5 cm cubes
2 T Woolworths Asian gochujang paste
300 g Woolworths Thai black rice, cooked
2 spring onions, thinly sliced, to garnish

For the omelette:

6 free-range eggs
2 t fish sauce
2 T rice vinegar

Method

1. Heat 2 T oil in a large pan or wok until smoking hot. Add the onion and cook for 1 minute. Add the garlic, ginger and chilli and fry for 30 seconds.

2. Toss the chicken in the paste and fry until golden and cooked through, about 4 minutes. Toss in the rice.

3. To make the omelette, whisk the eggs, fish sauce and vinegar. Heat the remaining oil in a pan. Pour in the mixture and cook over a medium heat until set. Turn over and cook for 30 seconds. Slide out onto a board or plate and slice into quarters. Serve with the chicken, garnished with the spring onion.

Find more stir-fry recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom