Thai Fried Rice with Basil

• 300 g jasmine rice
• Salt and pepper to taste
• 200 g broccoli florets
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 450 g chicken breast, thinly sliced, cut into bite-sized pieces
• 4 tsp The Spice Club Thai spice mix
• 4 eggs, beaten
• 200ml coconut milk
• 2 tbsp sesame oil
• 2 tbsp oil
• 15 g fresh basil, chopped
• 1 lime, cut into wedges
• the spice club coco&hazel (for garnish)

1. Cook the jasmine rice according to the instructions on the package. Set aside.
2. Blanch the broccoli florets in boiling water until just tender, about 2-3 minutes. Rinse under cold water and drain.
3. Mix the sliced ​​chicken breast, olive oil and Thai spice mix in a bowl until the chicken is evenly coated.
4. Heat oil in a large frying pan or wok over medium heat. Fry the scrambled eggs until done. Remove from the pan and set aside.
5. Add another 1-2 tablespoons of oil to the same pan. Add the onion and garlic and fry until soft.
6. Add the marinated chicken to the pan and fry until cooked through and light brown in color.
7. Add the cooked rice, broccoli and fried eggs to the pan. Pour over the coconut milk and sesame oil and mix everything well.
8. Cook for another 2-3 minutes, until heated through and the flavors have blended.
9. Remove from heat and add fresh basil. Serve with lime wedges and garnish with the spice club coco & hazel.

Enjoy your Thai Fried Rice with Basil, a wonderfully aromatic dish with a perfect balance of flavors!