{"id":4196,"date":"2012-03-17T06:42:19","date_gmt":"2012-03-17T06:42:19","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4196"},"modified":"2012-03-17T06:42:19","modified_gmt":"2012-03-17T06:42:19","slug":"nasi-goreng","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/nasi-goreng\/","title":{"rendered":"Nasi Goreng"},"content":{"rendered":"

Zutaten<\/strong>
\n300 g Reis
\n1 grosse Zwiebel
\n1 Knoblauchzehe
\n300 g H\u00e4hnchenbrust
\n4 Eier
\nSalz
\nPfeffer
\n2 EL \u00d6l
\n1 TL Sambal Oelek
\n2 EL s\u00fcsse Sojasosse (Kecap manis)
\n(1\/2 Tl. Glutamat)
\nSalz<\/p>\n

Zubereitung<\/strong>
\nReis festk\u00f6rnig kochen, Zwiebel und Knoblauchzehe feinhacken, H\u00e4hnchenbrust in d\u00fcnne Streifen schneiden. Eier mit Salz, Pfeffer verquirlen, 2 Omeletts backen und in Streifen schneiden. \u00d6l erhitzen und Zwiebeln und Knoblauch glasig r\u00f6sten, Fleisch zuf\u00fcgen und 15 Min. anbraten mit Sambal Oelek w\u00fcrzen. Reis mit einem L\u00f6ffel lockern, und unter das Fleisch r\u00fchren, mit Sojasosse (Kecap manis) (1\/2 Tl. Glutamat), Salz abschmecken. Bei mittlerer Hitze den Reis goldgelb braten. Omelettstreifen vorsichtig unterr\u00fchren und in eine Sch\u00fcssel geben. Dazu Krabbenbrot reichen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 300 g Reis 1 grosse Zwiebel 1 Knoblauchzehe 300 g H\u00e4hnchenbrust 4 Eier Salz Pfeffer 2 EL \u00d6l 1 TL Sambal Oelek 2 EL s\u00fcsse Sojasosse (Kecap manis) (1\/2 Tl. Glutamat) Salz Zubereitung Reis festk\u00f6rnig kochen, Zwiebel und Knoblauchzehe feinhacken, H\u00e4hnchenbrust in d\u00fcnne Streifen schneiden. Eier mit Salz, Pfeffer verquirlen, 2 Omeletts backen und … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5],"tags":[],"class_list":["post-4196","post","type-post","status-publish","format-standard","hentry","category-asiatisch","item-wrap"],"yoast_head":"\nNasi Goreng<\/title>\n<meta name=\"description\" content=\"- Nasi Goreng\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/nasi-goreng\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nasi Goreng\" \/>\n<meta property=\"og:description\" content=\"- Nasi Goreng\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/nasi-goreng\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-03-17T06:42:19+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/nasi-goreng\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/nasi-goreng\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Nasi Goreng\",\"datePublished\":\"2012-03-17T06:42:19+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/nasi-goreng\\\/\"},\"wordCount\":115,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Asiatisch\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/nasi-goreng\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/nasi-goreng\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/nasi-goreng\\\/\",\"name\":\"Nasi Goreng\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-03-17T06:42:19+00:00\",\"description\":\"- Nasi Goreng\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/nasi-goreng\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/nasi-goreng\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/17\\\/nasi-goreng\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Nasi Goreng\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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