Nasi Goreng Pattaya Recipe (Omelette Wrapped Fried Rice)

Cooked rice: The base of the dish, providing a hearty and filling component.

Soy sauce: Adds a salty and umami flavor to the fried rice.

Oyster sauce: Enhances the dish with a rich, savory taste.

Beaten eggs: Used to create the thin omelette that wraps the fried rice.

Minced garlic: Adds a fragrant and slightly spicy note to the dish.

Chopped onion: Provides a sweet and savory base flavor.

Cooking oil: Used for sautéing and frying the ingredients.

Frozen or fresh mixed vegetables: Adds color, texture, and nutritional value to the fried rice.

When making the omelette to wrap the fried rice, ensure the pan is well-heated and lightly oiled to prevent sticking. Pour the beaten eggs into the pan and swirl it around quickly to create an even, thin layer. Cook on medium-low heat to avoid browning the omelette too much, which can make it less pliable. Once the edges start to set, you can gently lift them with a spatula to allow any uncooked egg to flow underneath, ensuring an even cook. This technique will give you a smooth, flexible omelette that's perfect for wrapping.

• cooked rice - Substitute with quinoa: Quinoa is a high-protein grain that can provide a similar texture and absorb flavors well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and savory flavor that can mimic the taste of oyster sauce.

• beaten eggs - Substitute with silken tofu: Silken tofu can be blended to create a similar texture and is a good vegan alternative.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile when fresh garlic is not available.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• cooking oil - Substitute with coconut oil: Coconut oil can be used for its high smoke point and adds a subtle coconut flavor.

• mixed vegetables - Substitute with diced bell peppers and peas: Bell peppers and peas can provide a similar mix of textures and flavors.

• Allow the Nasi Goreng Pattaya to cool completely before storing. This prevents condensation, which can make the omelette soggy.
• Transfer the cooled fried rice wrapped in omelette into an airtight container. Ensure the container is large enough to avoid squishing the delicate omelette.
• If you plan to freeze, wrap each portion tightly in plastic wrap before placing it in a freezer-safe container or ziplock bag. This extra layer helps prevent freezer burn.
• Label the container or bag with the date to keep track of freshness. Nasi Goreng Pattaya can be stored in the refrigerator for up to 3 days and in the freezer for up to 1 month.
• To reheat, if refrigerated, place the Nasi Goreng Pattaya on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 2-3 minutes, or until heated through.
• For frozen portions, thaw overnight in the refrigerator before reheating. Alternatively, you can reheat directly from frozen by microwaving on low power in 1-minute intervals until fully heated.
• For a crispier texture, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Cover with aluminum foil to prevent the omelette from drying out.
• Avoid reheating multiple times, as this can degrade the quality and taste of the Nasi Goreng Pattaya.

• Microwave Method:

  1. Place the Nasi Goreng Pattaya on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Nasi Goreng Pattaya in an oven-safe dish and cover it with aluminum foil to prevent drying out.
  3. Bake for about 15-20 minutes, or until heated through.
  4. Remove the foil for the last 5 minutes if you want a slightly crispy exterior.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat and add a small amount of cooking oil.
  2. Place the Nasi Goreng Pattaya in the skillet and cover with a lid.
  3. Cook for about 5-7 minutes, flipping halfway through to ensure even heating.
  4. If the omelette starts to dry out, add a splash of water and cover again to steam it slightly.

• Steaming Method:

  1. Set up a steamer or a pot with a steaming rack and bring water to a boil.
  2. Place the Nasi Goreng Pattaya on a heatproof plate and put it in the steamer.
  3. Steam for about 10 minutes, or until heated through.
  4. Carefully remove from the steamer and serve immediately.

• Frying pan: Used to sauté the garlic and onion, cook the mixed vegetables, and combine the rice with sauces.

• Spatula: Essential for stirring the ingredients in the frying pan and ensuring even cooking.

• Knife: Needed for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

• Mixing bowl: Used to beat the eggs before making the omelette.

• Whisk: Helps in beating the eggs to achieve a smooth consistency.

• Separate pan: Required to cook the thin omelette that will wrap the fried rice.

• Plate: Used to serve the final dish, ensuring it looks presentable.

• Measuring spoons: Necessary for accurately measuring the soy sauce, oyster sauce, and cooking oil.

Prep ingredients in advance: Chop the onion and garlic ahead of time, and measure out the soy sauce and oyster sauce.

Use leftover rice: Using cooked rice from the previous day saves cooking time and gives better texture.

Frozen vegetables: Opt for frozen mixed vegetables to skip the washing and chopping.

Cook simultaneously: While the vegetables are cooking, start making the omelette in a separate pan.

Batch cooking: Double the recipe and store portions in the fridge for quick meals later.