Dairy-Free Nasi Goreng Pattaya
Elevate your fried rice game with this delightful Dairy-Free Nasi Goreng Pattaya, a twist on the beloved Malaysian classic! Featuring fragrant jasmine rice stir-fried with tender chicken, sweet kecap manis, and aromatic spices, this recipe is wrapped in a delicate, golden omelette for an indulgent yet dairy-free meal. Packed with colorful veggies like carrots and peas, and accompanied by refreshing garnishes of cucumber, tomato, and lime, this dish brings a balance of savory, sweet, and tangy flavors to your table. Perfect for weeknight dinners or an impressive crowd-pleaser, Nasi Goreng Pattaya is an irresistible fusion of texture and taste fit for any occasion. Easy to prepare and ready in under an hour, this recipe will become your new go-to for satisfying cravings and impressing guests!
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Recipe Information
Ingredients
- 2 cups cooked jasmine rice
- 3 tablespoons vegetable oil
- 2 pieces shallots
- 3 pieces garlic cloves
- 1 piece red chili
- 1 cup chicken breast, diced
- 1 cup carrot, small dice
- 0.5 cup green peas
- 2 tablespoons soy sauce
- 1 tablespoon kecap manis (sweet soy sauce)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces eggs
- 2 tablespoons spring onions, chopped
- 2 pieces lime wedges
- 0.5 cup cucumber slices
- 1 medium tomato, sliced
Instructions
Begin by preparing the aromatics. Finely chop the shallots, garlic, and red chili.
Heat 2 tablespoons of vegetable oil in a large wok over medium-high heat. Add the chopped shallots, garlic, and red chili and stir-fry for about 2 minutes until fragrant.
Add the diced chicken breast to the wok and cook for 5-7 minutes until browned and cooked through.
Stir in the diced carrot and green peas, and cook for an additional 3 minutes.
Add the cooked jasmine rice to the wok, breaking up any clumps with the back of your spoon. Stir well to combine with other ingredients.
Season the rice with soy sauce, kecap manis, salt, and black pepper. Stir-fry for another 5 minutes, ensuring all ingredients are well mixed and the rice is heated through.
Once the nasi goreng is ready, remove from the wok and set aside.
In a small non-stick frying pan, heat the remaining 1 tablespoon of vegetable oil over medium heat.
Beat the eggs in a bowl and pour half of the beaten eggs into the pan to make a thin omelette. Swirl the pan gently to spread the egg evenly.
Cook until the egg is set, then slide it onto a large plate. Repeat with the remaining beaten eggs to make a second omelette.
Place a portion of the nasi goreng in the center of each omelette. Fold the edges of the omelette over the rice to wrap it. Invert the plate to serve the wrapped nasi goreng Pattaya style.
Garnish with spring onions and serve with lime wedges, cucumber slices, and tomato slices on the side.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 956 mg | 319% | |
| Sodium | 3394 mg | 148% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 33.8 g | ||
| Protein | 122.2 g | 244% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 364 mg | 28% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2851 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
