Soy-Free Nasi Goreng Pattaya
Indulge in the irresistible flavors of Soy-Free Nasi Goreng Pattaya, a tantalizing twist on the classic Southeast Asian fried rice dish. Perfect for those avoiding soy, this recipe features fragrant jasmine rice stir-fried with tender chicken cubes, vibrant vegetables, and a rich blend of fish sauce and ketchup for a savory-sweet umami kick. The final touch? A silky, golden omelette lovingly folded around the seasoned rice, making each portion a personal treasure. Enhanced with a garnish of fresh scallions and a squeeze of zesty lime, this versatile dish is ideal for family dinners or casual gatherings. With bold flavors, stunning presentation, and soy-free simplicity, this recipe offers a delightful fusion experience in every bite!
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 1 whole Chicken breast
- 3 tablespoons Cooking oil
- 3 pieces Garlic cloves
- 2 pieces Shallots
- 1 piece Red chili
- 1 medium Carrot
- 0.5 cup Green peas
- 2 tablespoons Ketchup
- 2 tablespoons Fish sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces Eggs
- 2 stalks Scallions
- 1 piece Lime
Instructions
Cook the rice as per package instructions until fluffy, then let cool. It's best to use day-old rice if possible.
Dice the chicken breast into small cubes and set aside.
Heat 2 tablespoons of cooking oil in a large wok over medium heat. Add minced garlic, sliced shallots, and chopped red chili and sauté until fragrant, about 2-3 minutes.
Add the diced chicken to the wok and stir-fry until the pieces are cooked through and golden brown, about 5-7 minutes.
Add diced carrots and green peas to the wok. Continue to stir-fry until the vegetables are tender-crisp, approximately 3 minutes.
Add the ketchup and fish sauce to the wok. Stir to combine evenly.
Gently mix the cooked rice into the wok, ensuring the rice is well coated with the sauce. Season with salt and black pepper. Stir-fry for an additional 5 minutes.
Remove the fried rice from the heat and set it aside.
In a clean large non-stick skillet, heat the remaining 1 tablespoon of oil over medium heat. Beat 2 eggs in a bowl and pour into the skillet, spreading it out evenly to make a thin omelette.
Once the omelette is cooked, transfer it onto a plate. Spoon a portion of the fried rice onto one half of the omelette, fold the other half over the rice to enclose it.
Repeat with the remaining eggs until all the rice is wrapped in omelettes.
Garnish with sliced scallions and serve with lime wedges on the side for an added citrus zest.
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 847 mg | 282% | |
| Sodium | 4551 mg | 198% | |
| Total Carbohydrate | 177.7 g | 65% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 20.7 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 318 mg | 24% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1629 mg | 35% | |
*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.
