Nasi Goreng Pattaya
A showstopping fried rice wrapped in a golden egg omelette and topped with shrimp and chicken. This vibrant Malaysian favorite delivers sweet, savory, and spicy flavors in one dramatic presentation.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 35g
Ingredients
- 2 cups cooked rice, chilled
- 4 whole eggs
- 6 oz chicken breast, boneless and skinless
- 6 oz medium shrimp, peeled and deveined
- 3 tablespoons soy sauce
- 2 tablespoons ketchup
- 3 cloves garlic cloves, minced
Instructions
- 1
Cut the chicken breast lengthwise into two long thin pieces, then slice each piece crosswise into 1/4-inch-thick strips that look like short pencil erasers.
- 2
Crack the eggs into a small bowl, add a pinch of salt and pepper, and whisk them together with a fork until completely uniform and pale yellow, about 30 seconds.
- 3
Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 4
Set a 12-inch non-stick skillet over medium-high heat, then pour in 2 tablespoons of oil and wait until it shimmers and slides quickly when tilted, about 90 seconds.
- 5
Add the chicken strips and stir-fry, moving them constantly around the pan, until they turn from pink to white throughout, about 3 minutes.
- 6
Add the shrimp and stir-fry with the chicken, moving everything constantly, until the shrimp turn from gray to opaque pink, about 2 minutes.
- 7
Push the chicken and shrimp to the edges of the pan, leaving a clear space in the center; add the minced garlic to that center space and stir it in the hot oil for 20 seconds until fragrant.
- 8
Pour in the cold fried rice, breaking up any clumps with the wooden spoon, and spread it across the entire pan to mix with the meat.
- 9
Add the soy sauce and ketchup, then stir everything together continuously for 2 minutes until the rice is evenly coated and heated through.
- 10
Pour the beaten egg around the edges of the rice, then push and fold the rice up over the egg using a spatula, rotating the pan a quarter turn and repeating until the egg is mostly mixed in, about 1 minute.
- 11
Slide the fried rice onto a serving platter, shaping it into a mound in the center, and let it rest for 1 minute so the residual heat finishes cooking the egg.
Tools you’ll need
- 12-inch non-stick skillet
- wooden spoon
- small bowl
- fork
- cutting board
- sharp knife
- spatula
- serving platter
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