Nasi Goreng with schnitzel

Name: Nasi Goreng with schnitzel
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 180 g Basmati rice; 7-10 Tbsp Salt; 200 g Pork escalope; 1 TABLESPOON Oil; 7-10 Tbsp a red, green and yellow pepper; 4 Spring onions; 2 (500 g) Meat Tomatoes; 2 Garlic cloves; 2 red chillies; 100 ml Vegetable broth (instant); 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 7-10 Tbsp Chilli powder; 10 g Butter or margarine; 4 Eggs (size M); 7-10 Tbsp Chervil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

180 g Basmati rice
7-10 Tbsp Salt
200 g Pork escalope
1 TABLESPOON Oil
7-10 Tbsp a red, green and yellow pepper
4 Spring onions
2 (500 g) Meat Tomatoes
2 Garlic cloves
2 red chillies
100 ml Vegetable broth (instant)
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
7-10 Tbsp Chilli powder
10 g Butter or margarine
4 Eggs (size M)
7-10 Tbsp Chervil

Directions

1
Cook rice in boiling salted water for about 20 minutes, drain. Wash pork and dab dry, cut into thin strips. Clean, wash and cut the bell peppers into strips. Clean, wash and cut spring onion diagonally into rings.
2
Clean, wash and cut the tomatoes into large cubes. Heat oil in a coated pan and fry the meat in it. Peel the garlic, press it through a garlic press and also put it into the pan.
3
Add the bell peppers, spring onions and diced tomatoes and steam. Cut chilli peppers lengthwise, remove seeds. Cut pods into fine rings and add. Deglaze with the broth and let it boil down a little over medium heat.
4
Add rice and season everything with pepper, paprika and chilli powder. Heat the fat in a frying pan, beat the eggs and carefully slide them into the pan. Cook over a low heat. Arrange Nasi Goreng in portions on plates and add one fried egg each.
5
Decorate as desired with chervil and dust with chilli powder.