Indo Dutch Fried Rice with Chicken Satay

Preparation

Recognized across the Netherlands as nasi met saté or nasi goreng met saté, this Indonesian fried rice and chicken satay dish is a Dutch favorite. It’s a great way to use up leftover veggies. Holland grocers sell nasi seasoning mix and pre-cut nasi vegetables to make it even easier. Don't forget to sprinkle with crispy fried onions!

*This recipe originally ran in the Netherlands on HexClad.eu.

1. Cook rice in a HexClad 3QT/3 L Hybrid Saucepan according to package instructions. Meanwhile, put chicken in a bowl. Grate or press garlic over it. Add 1 tablespoon of the ketjap, sprinkle with pepper, and mix well. Chill, covered, 10 minutes.
2. Heat 2 tablespoons of the oil in a HexClad 10"/25 cm Hybrid Wok over high heat. Add vegetables and cook, stirring, 6 to 8 minutes or until tender. Add seasoning mix and cook, stirring, another 2 minutes. Remove from heat.
3. In a HexClad 2QT/2 L Hybrid Saucepan, melt peanut butter with brown sugar and the remaining tablespoon of ketjap. Add water and bring to a boil. Reduce heat to low and cook until a smooth, thick peanut sauce forms. Season with sambal oelek.
4. Thread equal amounts of chicken onto each of 8 skewers. Heat remaining 2 tablespoons oil in a HexClad 12"/30 cm Hybrid Fry Pan over medium-high heat. Add skewers and cook, turning occasionally, until chicken is golden brown and cooked through, about 10 minutes.
5. Fold cooked rice into vegetables in wok and stir-fry 1 more minute over high heat. Divide rice mixture and skewers among 4 plates. Spoon peanut sauce over. Sprinkle with fried onion topping.

Tip: Prefer no meat? Substitute mushrooms or extra-firm tofu cubes for the chicken.

Note: Nasi seasoning is a blend of ground spices. Versions vary, but they often include cumin, coriander, paprika, ginger, turmeric, white pepper, and/or garlic. We tested the recipe with this one