Low Sodium Nasi Goreng Pattaya
Indulge in the delightful fusion of flavor and health with this Low Sodium Nasi Goreng Pattaya recipe, a wholesome twist on the popular Malaysian-style fried rice wrapped in a golden omelet. Perfect for those watching their sodium intake, this dish features tender diced chicken, vibrant mixed vegetables, and fragrant jasmine rice seasoned with low sodium soy sauce and a hint of white pepper. The signature omelet envelope adds a layer of elegance, while fresh garnishes of cucumber, tomato, and green onions bring brightness and crunch. Ready in just 35 minutes, this recipe is ideal for a quick yet memorable dinner that marries nutrition with indulgence.
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Recipe Information
Ingredients
- 2 cups Cooked Jasmine Rice
- 200 grams Chicken Breast, diced
- 1 cup Frozen Mixed Vegetables
- 2 tablespoons Low Sodium Soy Sauce
- 2 cloves Garlic, minced
- 2 pieces Shallots, finely chopped
- 3 large Eggs
- 2 tablespoons Vegetable Oil
- 0.25 teaspoon White Pepper
- 2 tablespoons Green Onions, thinly sliced
- 0.5 piece Cucumber, sliced
- 1 piece Tomato, sliced
Instructions
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat.
Add the minced garlic and chopped shallots, sautéing until fragrant and translucent.
Add the diced chicken breast to the pan and cook until it turns white and is cooked through, about 5-7 minutes.
Stir in the frozen mixed vegetables and cook for an additional 2-3 minutes, until they are tender.
Add the cooked rice to the pan, breaking up any lumps and mixing well with the chicken and vegetables.
Pour in the low sodium soy sauce and sprinkle the white pepper over the rice. Stir everything together until well combined and heated through.
Transfer the fried rice to a bowl and set it aside.
In a clean frying pan, heat the remaining 1 tablespoon of oil over medium-high heat.
Beat the eggs in a bowl, then pour them into the pan, swirling to create an even layer.
Cook until the eggs are just set, about 2 minutes.
Gently place the fried rice in the center of the cooked omelet.
Fold the edges of the omelet over the rice to enclose it and form a neat package.
Carefully flip the omelet package onto a serving plate with the seams underneath.
Garnish with the sliced green onions, cucumber, and tomato for freshness and serve immediately.
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 1553 mg | 68% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 16.5 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 282 mg | 22% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1963 mg | 42% | |
*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.
