Nasi Goreng La Annett

Boil the rice in plenty of salted water and rinse in a sieve after boiling and set aside. Also cook the chicken breast in salted water until cooked, then take it out of the pot and let it cool down. After cooling, cut into large pieces (similar to goulash).

Wash and core the peppers and cut into not too small cubes. Peel the onions and cut into fine cubes. Put 3 tablespoons of oil in a pan and sauté the peppers, along with the onions. Then put in a bowl. Clean the mushrooms and cut into slices, as well as the carrots (these can also be cut into cubes). Cook the cut mushrooms in a pan with a little butter. Boil the frozen peas and carrots in a saucepan in salted water until they are firm to the bite, then drain in a sieve and also add to the bowl. Now add the cooked rice and the chicken breast cubes and mix carefully and season with the spices (paprika powder, curry, ginger, salt and a little pepper).

Note 3: You can warm up the nasi goreng in a container suitable for the oven in the oven (please cover with aluminum foil so that it does not dry out). Ideal for preparing it the day before ...