Baked rice with chicken

• 450 g chicken fillet or minced chicken
• 2 tablespoons soy sauce, plus extra to taste
• 4 cloves garlic, minced
• 1 piece of fresh ginger, 7.5 cm, peeled and finely chopped
• 1-1½ teaspoons red pepper flakes, chili sauce, or fresh chili (optional)
• 3 tablespoons of oil
• 4 teaspoons The Spice Club Indo spice mix
• 1 bunch spring onions, trimmed and thinly sliced
• 4 cups cooked, white or brown rice
• 120 ml frozen peas (about 70 g; no need to thaw)
• Salt to taste
• 2 large eggs

Step 1: Preparing the Ingredients

• Finely chop the garlic and ginger.
• Slice the spring onions thinly, keeping the dark green parts aside for later.

Step 2: Preparing the Minced Meat

• Heat 1 tablespoon of oil in a large frying pan or wok over medium heat.
• Add the minced chicken and fry for 5-7 minutes until brown and cooked through.
• Add the soy sauce, garlic, ginger and red pepper flakes. Cook for another 2-3 minutes, stirring well.

Step 3: Cooking the Rice

• Cook the rice according to the package directions if it is still uncooked. Let cool.
• Heat 1 tablespoon of oil in a large frying pan or wok over medium heat.
• Add the cooked rice, The Spice Club Indo spice mix and the light green parts of the spring onions. Stir-fry for 5 minutes.

Step 4: Add the Vegetables and Eggs

• Add the frozen peas to the rice and stir-fry for 2-3 minutes.
• Push the rice to the side of the pan. Add 1 tablespoon of oil to the empty part of the pan.
• Pour the beaten eggs into the pan and stir-fry until set. Mix the eggs into the rice.

Step 5: Finishing and Serving

• Add the dark green parts of the spring onions and stir well.
• Season with salt and extra soy sauce if desired.
• Serve the fried rice with the spice club poke or the spice club coco & hazel