8 oz. PAOW! Pieces
1/2 c. English cucumber, matchstick cut
2 c. fresh spinach, cut into strips
1/2 c. carrots, matchstick cut
2 cloves minced garlic
2 eggs or vegan substitute
12 oz. cooked white rice
1/2 c. gochujang pepper paste
4 Tbsp. sesame oil
4 Tbp. soy sauce
1/4 c. green onion, sliced
Red pepper flakes to taste


  1. Heat sesame oil in nonstick skillet and cook PAOW! Pieces until slightly crispy. Add gochujang paste and remove from heat and set aside.
  2. Add a bit more sesame oil to the skillet and cook carrots until just soft and set aside. Add spinach and garlic to skillet and cook until slightly wilted. Add soy sauce and cucumber. Remove from heat.
  3. Cook eggs sunny side up.
  4. To assemble, add cooked rice to bowl and add each previous ingredient on top of rice finishing with the egg. Garnish with sesame oil, sesame seeds, red pepper flakes, and green onion.

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