Nasi Goreng Pattaya

Transform your dinner table into a Malaysian street food experience with this irresistible Nasi Goreng Pattaya recipe! This dish features fragrant fried rice infused with savory soy sauce, tangy ketchup, and spicy chili paste, tossed with juicy chicken, succulent shrimp, and vibrant peas and carrots. The magic happens when this flavorful rice medley is lovingly enveloped in a delicate, golden omelette, creating a perfectly wrapped package that's as visually stunning as it is delicious. Easy to prepare in under 40 minutes, this recipe serves two and can be garnished with fresh cucumber and tomato slices for a refreshing touch. Perfect for a quick yet impressive meal, this step-by-step guide to Nasi Goreng Pattaya is your ultimate introduction to bold, Malaysian flavors.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

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

Directions

Step 1

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.

Step 2

Add minced garlic and shallots, sauté until fragrant and lightly golden.

Step 3

Add diced chicken, cooking until it's no longer pink.

Step 4

Add shrimp and cook until they turn pink and opaque.

Step 5

Stir in the frozen peas and carrots, cooking for an additional 2 minutes.

Step 6

Incorporate the cooked rice into the skillet, stirring well to combine with the other ingredients.

Step 7

Add soy sauce, ketchup, and chili paste, mixing thoroughly to coat the rice evenly.

Step 8

Season with salt and white pepper, cooking for an additional 3-4 minutes. Remove from heat and stir in chopped green onions.

Step 9

Beat 3 eggs in a bowl and season with a little salt.

Step 10

In a separate large non-stick skillet, heat the remaining tablespoon of vegetable oil over medium-low heat.

Step 11

Pour the beaten eggs into the skillet, swirling the pan to cover the entire surface, forming a thin omelette.

Step 12

Cook the omelette until set but not browned, about 1-2 minutes.

Step 13

Carefully place half of the fried rice mixture onto the center of the omelette.

Step 14

Gently fold the edges of the omelette over the rice to create a neat package.

Step 15

Carefully invert the omelette onto a plate, seam-side down.

Step 16

Repeat the omelette wrapping process for the second serving with the remaining rice and egg.

Step 17

Garnish with cucumber and tomato slices if desired, and serve warm.

Nutrition Facts

Serving size	1165.5 grams (1165.5g)

Amount per serving	% Daily Value*
Calories	1442

Total Fat 48.60g	62%
Saturated Fat 10.50g	53%
Polyunsaturated Fat 17.30g
Cholesterol 887mg	296%
Sodium 4451mg	194%
Total Carbohydrate 141.60g	51%
Dietary Fiber 12.10g	43%
Total Sugars 19.00g
Protein 109.20g	218%

Vitamin D 137IU	685%
Calcium 309mg	24%
Iron 12mg	66%
Potassium 1742mg	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.

Source of Calories

Fat: 30.4%

Protein: 30.3%

Carbs: 39.3%