Nasi Goreng Pattaya
Elevate your fried rice experience with Nasi Goreng Pattaya, a Malaysian-inspired dish that's as visually stunning as it is delicious. This recipe features aromatic garlic and shallots, tender chicken, succulent shrimp, and vibrant peas and carrots, all stir-fried with perfectly cooked white rice and a flavorful blend of soy sauce, ketchup, and chili paste. The highlight of this dish is its elegant presentation: savory fried rice wrapped in a delicate, golden omelette for a scrumptious parcel of flavors. Quick to prepare and utterly satisfying, this two-serving recipe is perfect for a cozy dinner or a dazzling brunch spread. Garnish with fresh cucumber and tomato slices for a refreshing touch, and serve warm for a show-stopping meal that will impress both your eyes and taste buds. Keywords: Nasi Goreng Pattaya, Malaysian fried rice, omelette-wrapped rice, chicken and shrimp, easy meal ideas.
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Recipe Information
Ingredients
- 2 cups cooked white rice
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 medium shallots, minced
- 150 grams chicken breast, diced
- 100 grams shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon chili paste
- 1 cup frozen peas and carrots
- 3 large eggs
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
- 2 stalks green onions, chopped
- 1 optional for garnish cucumber slices
- 1 optional for garnish tomato slices
Instructions
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
Add minced garlic and shallots, sauté until fragrant and lightly golden.
Add diced chicken, cooking until it's no longer pink.
Add shrimp and cook until they turn pink and opaque.
Stir in the frozen peas and carrots, cooking for an additional 2 minutes.
Incorporate the cooked rice into the skillet, stirring well to combine with the other ingredients.
Add soy sauce, ketchup, and chili paste, mixing thoroughly to coat the rice evenly.
Season with salt and white pepper, cooking for an additional 3-4 minutes. Remove from heat and stir in chopped green onions.
Beat 3 eggs in a bowl and season with a little salt.
In a separate large non-stick skillet, heat the remaining tablespoon of vegetable oil over medium-low heat.
Pour the beaten eggs into the skillet, swirling the pan to cover the entire surface, forming a thin omelette.
Cook the omelette until set but not browned, about 1-2 minutes.
Carefully place half of the fried rice mixture onto the center of the omelette.
Gently fold the edges of the omelette over the rice to create a neat package.
Carefully invert the omelette onto a plate, seam-side down.
Repeat the omelette wrapping process for the second serving with the remaining rice and egg.
Garnish with cucumber and tomato slices if desired, and serve warm.
Nutrition Facts
Calories |
1442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 4451 mg | 194% | |
| Total Carbohydrate | 141.6 g | 51% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 19.0 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 309 mg | 24% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1742 mg | 37% | |
*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.
