Nasi Goreng Pattaya

Ingredients: (serves 3)

3 cups cooked rice

110g boneless & skinless chicken breast (diced)

80g shelled & deveined prawns (diced)

¾ cup mixed vegetables

1 red onion (chopped)

1 ½ tbsp chopped garlic

3 green bird’s eye chillies (flattened)

2 tbsp cooking oil

Seasonings:

1 tbsp chilli sauce

1 tbsp vegetarian oyster sauce

2 tsp light soy sauce

¼ tsp cooking caramel

1 tsp ground black pepper

¼ tsp salt

½ tsp chicken seasoning powder

Omelette: (divided)

6 eggs

¾ tsp salt

¾ tsp ground white pepper

3 tsp corn flour

3 tsp water

3 tsp cooking oil

Garnishing:

¼ cup chilli sauce

¼ cup fried shallot

¼ cup chopped spring onion

Preparation Instructions:

  1. Heat up a wok with 2 tbsp of cooking oil. Saute chopped onion and garlic until fragrant.
  2. Add in diced chicken and prawns, saute until cooked.
  3. Add in green bird’s eye chillies and mixed vegetables, stir to combine.
  4. Add in cooked rice and seasonings. Constantly stirring until well combined.
  5. Dish out and divide into 3 equal portions.
  6. To assemble:
  • Mix 1 tsp of corn flour with 1 tsp of water into corn flour solution.
  • In a bowl, add in 2 eggs, ¼ tsp salt, ¼ tsp ground white pepper and corn flour solution. Whisk to combine.
  • Heat up a non-stick skillet with 1 tsp of cooking oil on medium high heat. Use a silicone brush to apply the cooking oil throughout the skillet.
  • Pour in egg mixture. Swirl the pan to make an omelette as thin and as large as possible.
  • Turn heat to low and continue to cook until the egg mixture are 90% set.
  • Turn off heat and use the remaining heat from the skillet to cook the omelette.
  • Place 1 portion of the rice at the middle of the omelette.
  • Fold the 4 edges of the omelette to wrap the nasi goreng.
  • Place a flat serving plate over the wrapped omelette and carefully flip it over.
  • Repeat the process for the other two more portion of nasi goreng.
  • Garnish the nasi goreng pattaya with chilli sauce, fried shallot and chopped spring onion.
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