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Indonesian Fried Rice Nasi Goreng with Chicken
(0)
45 min
Under an hour
Knuspr-Küche
Holen Sie sich den Geschmack Indonesiens direkt in Ihre Küche! Nasi Goreng ist der Klassiker der indonesischen Straßenküche – würzig gebratener Reis mit zartem Hähnchen, aromatischem Knoblauch und einem perfekt gebratenen Spiegelei obenauf. Verfeinert mit frischen Gurken und Tomaten ist dieses Gericht nicht nur ein optisches Highlight, sondern auch eine wahre Geschmacksexplosion. Schnell zubereitet und ideal für ein gesundes Mittag- oder Abendessen.
Preparation method
Cut the chicken breast into pieces approx. 2 cm long and 1 cm thick. Place the meat in a sealable container. In a small bowl, mix the honey and soy sauce, pour over the meat, mix well, and let marinate in the refrigerator for at least 30 minutes.
In the meantime, peel the onion and finely chop it along with the spring onions. Peel the garlic and slice it thinly. Cut the tomato into wedges and the cucumber into thin half-slices.
Remove the meat from the marinade (reserve the marinade). Heat 1 tbsp of oil in a large pan over medium heat. Fry the chicken in it for 4–5 minutes, then remove and set aside. Add another tbsp of oil to the pan, add the onion, garlic, and ½ tsp of chili flakes, and sauté for 2–3 minutes. Add the cooked rice and ¾ of the spring onions, increase the heat, and fry for 3–4 minutes, stirring constantly, until the rice is crispy. Turn off the heat, return the meat to the pan, add the remaining marinade, lemon juice, and salt, mix everything together, and divide between two bowls.
Chef's tip
For an extra crispy touch, you can cook the rice up to 24 hours in advance and let it cool on a baking sheet. Instead of cucumber and tomato, red bell pepper and white sesame seeds also make an excellent garnish.
20 min
Under an hour
