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NASI GORENG PATTAYA

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

28.44 g

Sodium (mg)

901.06 mg

Vitamin A (IU)

2019.41 IU

Saturated Fat (g)

5.14 g

Energy (kcal)

458.54 kcal

Fat (g)

27.66 g

Trans Fat (g)

0.02 g

Salt (g)

2.25 g

Calcium (mg)

57.53 mg

Monounsaturated Fat (g)

17.05 g

Cholesterol (mg)

215.76 mg

Iron (mg)

1.88 mg

Vitamin C (mg)

7.14 mg

Fibre (g)

1.81 g

Sugars (g)

19.83 g

Protein (g)

24.81 g

Potassium (mg)

445.41 mg

Total

113.75 g

3604.23 mg

8077.66 IU

20.57 g

1834.17 kcal

110.65 g

0.07 g

9.01 g

230.12 mg

68.21 g

863.04 mg

7.5 mg

28.56 mg

7.23 g

79.33 g

99.25 g

1781.66 mg

  • 3 bowls of cooked rice, cooled
  • 200 g chicken fillet, cut into small cubes
  • 100 g frozen mixed vegetables, thawed to room temperature
  • 4 eggs for making omelette wrapping skin
  • 4 - 5 tbsp ketchup
  • 2 - 3 tbsp cooking oil
  • 3 tbsp Hao Chi seasoning
  • 2 - 3 tbsp fried shallots
  • 2 tbsp light soya sauce
  • Dash of ground pepper
  • 1 Marinate chicken cubes with 1 tsp HAO CHI and a dash of pepper for 15min.
  • 2 In a small bowl, add ketchup, light soya sauce, 1 tbsp HAO CHI and mix well.
  • 3 To a heated wok, add cooking oil and saute marinated chicken cubes until light brown.
  • 4 Add mixed vegetables followed by cooked rice, fried shallots and finally HAO CHI-ketchup mixture. Stir fry over medium-high heat. Mix well until the rice is evenly coated with the mixture.
  • 5 In a small bowl, crack eggs and add 2 tsp of HAO CHI, light soya sauce and a dash of ground pepper. Whisk slightly to mix well.
  • 6 Pour 1/4 portion of the egg mixture into a heated flat frying pan to make thin omelette wrapping skin. Repeat until all 4 portions of egg mixture are used up.
  • 7 Wrap a rice bowl full of fried rice with each piece of omelette skin, invert to form a parcel. Serve immediately with more ketchup on top.