Indonesian Style Fried Rice with Chicken Skewers (Kebabs)

Indonesian Style Fried Rice with Chicken Skewers (Kebabs)
4 servings.

2 boxes of The Vegetarian Butcher Chicken Skewers (defrosted)
300 g basmati rice
1 onion, finely chopped
1 clove garlic, crushed
1 red chilli, finely chopped
1 bok choy, chopped
1 leek, chopped
1 carrot, chopped
125 g bean sprouts
1 mango, peeled and chopped into equal sized pieces
1 cm fresh root ginger, peeled and grated
olive oil
2 tbsp desiccated coconut

Spice mix:
½ tsp cayenne pepper
2 tsp ginger
2 tsp coriander
2 tsp cumin
1 tsp turmeric
2 tsp garlic powder
2 tsp galangal (laos)

For the sauce:
150 g of salted cashew nuts, finely ground
150 ml coconut milk
1 1/2 tbsp brown sugar
zest of 1 unwaxed lemon
1 clove garlic, crushed
1 tbsp oil

Mix all the spices together and set aside.
Cook the rice as instructed on the pack and leave to steam dry when cooked. Heat some oil in a frying pan and cook the onion, garlic, chilli and ginger until translucent. Add the chopped vegetables and stir fry on a high heat for about 5 minutes. Add as much as you want of the spice mix to the vegetables (what’s left can be kept in a jar until needed) and fry for a minute or so. Finally add the mango and the bean sprouts and warm through. Then add the rice and mix well and season with salt and pepper if necessary.
Heat a tablespoon of oil in a pan and briefly fry the garlic. Add the coconut milk and bring to the boil. Once boiling add the ground cashew nuts, lemon zest and brown sugar and simmer about 10 minutes until the sauce thickens.

Drizzle the Chicken Skewers with oil and grill for about 3 minutes on each side in a hot (grill)pan until golden brown.

Divide the rice over 4 plates and add a Chicken Skewer to each plate (you’ll have 2 extra. Either for those with a big appetite or to divide between everyone). Add the cashew sauce and sprinkle with desiccated coconut!