Russian-style Nasi Goreng

Ingredients

While the original Nasi Goreng is typically made with Indonesian spices and ingredients such as kecap manis (sweet soy sauce) and shrimp paste, this Russian-style adaptation incorporates Russian flavors like beets, dill, and sour cream. The result is a unique fusion dish that combines the best of both Indonesian and Russian cuisines. We alse have the original recipe for Nasi goreng, so you can check it out.

• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 beet, peeled and grated 1 beet, peeled and grated
• 100g cooked chicken, shredded 100g cooked chicken, shredded
• 100g cooked shrimp, peeled and deveined 100g cooked shrimp, peeled and deveined
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• 2 eggs, beaten 2 eggs, beaten
• Fresh dill, chopped (for garnish) Fresh dill, chopped (for garnish)
• Sour cream (for serving) Sour cream (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 15g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until fragrant and translucent.
3. 3.
   Add the diced carrot and grated beet to the pan and cook until the vegetables are tender.
4. 4.
   Push the vegetables to one side of the pan and add the shredded chicken and cooked shrimp to the other side. Cook until heated through.
5. 5.
   In a small bowl, mix together the tomato paste, soy sauce, Worcestershire sauce, sugar, salt, and pepper. Pour the sauce over the ingredients in the pan and stir well to combine.
6. 6.
   Add the cooked rice to the pan and stir-fry for a few minutes until the rice is well coated with the sauce and heated through.
7. 7.
   Push the rice to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until cooked, then mix them into the rice.
8. 8.
   Remove the pan from heat and garnish the Nasi Goreng with fresh dill.
9. 9.
   Serve the Russian-style Nasi Goreng hot, with a dollop of sour cream on top.

Treat your ingredients with care...

• Cooked rice — For best results, use leftover rice that has been refrigerated overnight. This helps to achieve the perfect texture and prevents the rice from becoming mushy.
• Beet — Make sure to grate the beet just before adding it to the dish to preserve its vibrant color and freshness.
• Sour cream — Use full-fat sour cream for a creamy and rich flavor.

Tips & Tricks

• To add an extra Russian touch, you can sprinkle some smoked paprika or dill on top of the Nasi Goreng before serving.
• If you prefer a spicier version, you can add a dash of hot sauce or chili flakes to the dish.
• Feel free to customize the protein in this dish by using beef, pork, or tofu instead of chicken and shrimp.
• For a vegetarian version, omit the meat and increase the amount of vegetables.
• Serve the Russian-style Nasi Goreng with a side of pickles or sauerkraut for an authentic Russian experience.

Serving advice

Serve the Russian-style Nasi Goreng hot, with a dollop of sour cream on top. Garnish with fresh dill for added flavor and visual appeal.

Presentation advice

For an elegant presentation, shape the Nasi Goreng into a mound using a small bowl or ring mold. Place a sprig of fresh dill on top and drizzle some sour cream around the plate for a beautiful contrast of colors.