Indonesian Rice Nasi Goreng

INSTRUCTIONS

• 1
  Cut the chicken breasts into pieces approximately 2 cm long and 1 cm thick. Place the cut meat into a sealable container, mix honey and soy sauce in a small bowl, and pour the resulting mixture over the meat. Stir the contents of the container, seal it, and let it rest in the refrigerator for at least 30 minutes.
• 2
  Meanwhile, peel the onion and chop it finely along with the spring onion. Peel the garlic and slice it thinly. Cut the tomato into wedges and the cucumber into thin half-moons.
• 3
  After the specified time, remove the container with the meat from the refrigerator, take the meat out of the marinade, and reserve the marinade. Then, in a larger pan over medium heat, heat 1 tablespoon of oil, add the chicken meat to the pan, and fry it for 4–5 minutes over medium heat. Then remove it from the pan and set it aside, heat another tablespoon of oil in the pan, add the chopped onion, sliced garlic, and ½ teaspoon of chili flakes, and fry for 2–3 minutes over medium heat. Then add the cooked rice and ¾ of the total amount of chopped spring onion to the pan, increase the heat to high, and fry the entire mixture, stirring constantly, for 3–4 minutes until the rice is crispy. Then turn off the heat, return the fried chicken breasts to the pan, add the marinade, lemon juice, and salt, mix everything, and divide the resulting mixture into 2 bowls.
• 4
  Then, in a smaller pan over medium heat, heat 1 tablespoon of oil, crack both eggs into the pan, sprinkle them with ¼ teaspoon of chili flakes and salt, and fry over medium heat for 2–3 minutes until the whites are set (the yolk should remain runny). Place the finished sunny-side-up eggs on top of the rice mixture in the bowls.
• 5
  Finally, garnish each portion with the chopped tomatoes, sliced cucumber, and the remaining spring onion, and serve.
• 6
  * Cook the rice preferably 24 hours in advance according to the following instructions: Prepare 90 g of basmati rice, rinse it under cold water, place it in a pot, pour 180 ml of water over it, bring to a boil, and cook for 15 minutes covered over low to medium heat. Then remove the pot from the heat and let the rice rest for 5–10 minutes covered. Then line a baking sheet with parchment paper, spread the cooked rice on it, and let it cool for 30–60 minutes.