Low Fat Nasi Goreng Pattaya
Elevate your weeknight dinner with Low Fat Nasi Goreng Pattaya, a healthier twist on the beloved Malaysian-Thai fusion dish. This recipe pairs nutty brown rice with vibrant veggies like carrots, peas, and green onions, all stir-fried to perfection in a fragrant blend of garlic, chili paste, and low-sodium soy sauce. Tender strips of cooked chicken breast add protein while a delicate egg white wrap transforms the dish into irresistible parcels of flavor. Finished with a touch of sesame oil and a fresh garnish, this light and nutritious meal is perfect for clean eating without sacrificing taste. Ready in under an hour, it's a guilt-free delight for fans of Asian fried rice recipes!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 4 Egg whites
- 2 tablespoons Low-sodium soy sauce
- 1 teaspoon Chili paste
- 2 Garlic cloves
- 1 medium Onion
- 1 small Carrot
- 1 cup Frozen peas
- 100 grams Cooked chicken breast
- 3 Green onions
- 1 teaspoon Sesame oil
- 1 Cooking spray
Instructions
Rinse the brown rice under cold water and combine it with 2 cups of water in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for about 30-35 minutes until the water is absorbed and rice is tender. Allow to cool completely.
Finely chop the garlic cloves, onion, carrot, and green onions. Slice the cooked chicken breast into thin strips.
In a large non-stick wok or frying pan, apply a light coating of cooking spray. Add the garlic, onion, carrots, and peas. Stir-fry over medium-high heat for 3-4 minutes until the vegetables are soft.
Add the cooled brown rice, low-sodium soy sauce, and chili paste to the pan with the vegetables. Stir well to combine and heat through for another 3-4 minutes.
Mix in cooked chicken breast strips and half of the green onions. Drizzle the sesame oil over the rice mixture and toss to coat. Remove from heat and set aside.
In a separate non-stick pan, lightly spray with cooking spray and heat over medium. Pour in the egg whites, tilting the pan to create an even layer.
Cook the egg whites for 2-3 minutes until set and carefully slide them onto a plate.
Place a portion of the Nasi Goreng mixture in the center of the egg wrap. Gently fold the sides over the filling to create a parcel.
Repeat with remaining egg whites and rice mixture to make additional parcels.
Garnish each Nasi Goreng parcel with the remaining green onions and serve immediately.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1447 mg | 63% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 21.1 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1154 mg | 25% | |
*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.
