Fried rice Malaysian style

Ingredients for 2 servings:

• 1 cup rice
• 150 g chicken breast
• ½ bell pepper(s), red
• ½ bell pepper(s), green
• 2 m.-sized onion(s)
• 1 tbsp raisins
• 2 tbsp cashew nuts
• 1 tsp curry
• 1 pinch of cinnamon
• salt and pepper
• Sugar
• some oil
• possibly chili or sambal oelek

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

First, cook the rice in salted water. Peel and chop the onions. Finely dice the bell peppers and halve the cashews. Chop the chicken breast into small pieces. Then, sear the chicken breast with salt and pepper in a 28 cm pan. Remove the meat from the pan and set aside. Now, in turn, roast the onions, bell peppers, and finally the raisins and cashews. Be careful! The cashews burn very quickly. Now it’s time to fry the rice. First, fry the pre-cooked rice until well browned, then add all the ingredients as listed, one at a time, and cook until well cooked. Finally, I should mention that this also makes a great side dish to grilled chicken and braised chicken from the oven, if you omit the meat. I’ve always had great success with it when I’ve had guests, and I’ve always run out of it. The recipe actually comes from locals in the Malaysian rainforest. However, it was incredibly hot. If you like, you can add chili or sambal oelek.