Tatar-style Turmeric Fried Rice

Ingredients

In this Tatar-inspired adaptation, we have incorporated Tatar flavors and ingredients into the traditional Indonesian Nasi Goreng Kunyit. The original dish is typically made with Indonesian spices such as shrimp paste and sweet soy sauce, while the Tatar version incorporates Tatar spices like cumin and coriander. Additionally, we have added bell peppers and peas to enhance the texture and taste of the dish, which is not commonly found in the original Indonesian recipe. We alse have the original recipe for Nasi goreng kunyit, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati 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 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 200g chicken or beef, cooked and shredded 200g chicken or beef, cooked and shredded
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 4 eggs 4 eggs
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 18g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Cook the basmati rice according to package instructions and set aside.
2. 2.
   Heat the vegetable oil in a large pan or wok over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
4. 4.
   Stir in the ground turmeric, cumin, and coriander, and cook for an additional minute to release the flavors.
5. 5.
   Add the cooked chicken or beef, diced bell pepper, and frozen peas to the pan. Stir-fry for 3-4 minutes until the vegetables are tender.
6. 6.
   Add the cooked basmati rice to the pan and mix well to combine with the spices and vegetables.
7. 7.
   Pour in the soy sauce and stir-fry for another 2-3 minutes until the rice is evenly coated and heated through.
8. 8.
   In a separate pan, fry the eggs sunny-side up or according to your preference.
9. 9.
   Serve the Tatar-style Turmeric Fried Rice hot, topped with a fried egg and garnished with fresh cilantro.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Turmeric — Use caution when handling turmeric as it can stain surfaces and clothing. It is also known for its health benefits and vibrant color.
• Bell peppers — For a crunchier texture, cook the bell peppers for a shorter time. If you prefer softer peppers, sauté them for a few extra minutes.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lemon juice before serving.
• Customize the dish by adding other vegetables such as carrots or mushrooms.
• To make it spicier, add a dash of chili powder or a finely chopped chili pepper.
• Leftover Tatar-style Turmeric Fried Rice can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
• Experiment with different protein options such as shrimp or tofu for a vegetarian twist.

Serving advice

Serve the Tatar-style Turmeric Fried Rice hot, topped with a fried egg and garnished with fresh cilantro. Accompany it with a side of pickles or yogurt for a refreshing contrast.

Presentation advice

To enhance the presentation, shape the fried rice into a mound using a small bowl or mold. Place the fried egg on top and sprinkle with fresh cilantro for an appealing visual effect.