nasi goreng

• 200 grams of brown rice
• 300 grams of chicken fillet
• 1 onion
• 2 cloves of garlic
• 1 red pepper
• 100 grams of frozen peas
• 2 eggs
• 2 tablespoons of flour
• 2 tablespoons The Spice Club Indo·ORDER 🛍️
• The Spice Club Poke (optional)·ORDER 🛍️
• The Spice Club Coco & Hazel (optional)·ORDER 🛍️

For the peanut sauce:

• 3 tablespoons peanut butter
• 1 teaspoon sriracha (or more to taste)
• 1 teaspoon The Spice Club Indo·ORDER 🛍️
• A little bit of hot/boiling water

STEP 1: Preparing Ingredients and Cooking Rice

• Cut the onion, garlic, red pepper and chicken fillet into pieces.
• Bring water to a boil in a medium saucepan and add the brown rice. Reduce heat to low, cover and simmer until rice is cooked according to package directions. Set the cooked rice aside and let it cool.
• Place the chicken cubes in a bowl and add the flour, 2 tablespoons of The Spice Club INDO spice mix and a dash of olive oil. Mix everything together well.

STEP 2: Baking Marinated Chicken

• Heat some oil in a large frying pan or wok over medium heat. Fry the marinated chicken fillet until done and set it aside.
• Now add the chopped onion and garlic to the same pan and fry until soft, about 3-4 minutes.

STEP 3: Add Vegetables and Eggs

• Add the diced red pepper and frozen peas to the pan. Cook for another 4-5 minutes until the vegetables are cooked through.
• Push the vegetables to the side of the pan and add the eggs. Fry the eggs until scrambled and then mix them with the vegetables and rice. Turn the heat down.

STEP 4: Preparing Homemade Peanut Sauce

• In a separate bowl, mix the peanut butter, sriracha, 1 teaspoon of The Spice Club INDO spice mix and a little hot/boiling water. Stir well until everything is well mixed and has the desired thickness.

STEP 5: Serve

• Divide the Nasi Goreng into 4 portions and serve with the homemade peanut sauce.
• Garnish with a dash of The Spice Club POKE spice mix or The Spice Club COCO & HAZEL spice mix for extra flavor and crunch.