📝 About This Recipe
A beloved staple of Malaysian street food culture, Nasi Goreng Pattaya is a visual and culinary masterpiece where fragrant, wok-charred fried rice is tucked into a delicate, paper-thin omelette. This dish marries the savory, umami-rich flavors of shrimp paste and soy with a playful presentation that resembles a golden gift on a plate. It is the ultimate comfort food, offering a satisfying crunch from fresh vegetables and a silky finish from the egg casing.
🥗 Ingredients
The Aromatic Base
- 3 pieces Shallots (finely minced)
- 3 cloves Garlic (minced)
- 2-3 pieces Bird's Eye Chilies (thinly sliced; adjust for heat)
- 1/2 teaspoon Belacan (Shrimp Paste) (toasted and crumbled)
The Fried Rice
- 3 cups Jasmine Rice (cooked, chilled overnight is best)
- 150 grams Chicken Breast (diced into small cubes)
- 100 grams Small Shrimp (peeled and deveined)
- 1/2 cup Mixed Vegetables (peas, carrots, and corn)
- 2 tablespoons Kecap Manis (Sweet Soy Sauce)
- 1 tablespoon Light Soy Sauce
- 1/2 teaspoon White Pepper (ground)
- 3 tablespoons Vegetable Oil (for stir-frying)
The Omelette Wrap
- 4 pieces Large Eggs (2 per serving)
- 1 pinch Salt
- 1/2 teaspoon Cornstarch (dissolved in 1 tsp water for strength)
Garnish and Finish
- 2 tablespoons Tomato Ketchup (for the signature zigzag drizzle)
- 1/2 piece Cucumber (sliced into rounds)
- 1 tablespoon Fried Shallots (for crunch)
- 1 sprig Cilantro (fresh)
👨🍳 Instructions
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1
Prepare the rice by breaking up any clumps with your fingers or a fork. It is crucial that the rice is cold and dry to ensure a non-mushy texture.
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2
Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the minced shallots and garlic, sautéing for 1-2 minutes until fragrant and translucent.
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3
Stir in the bird's eye chilies and toasted belacan. Mash the belacan into the oil until it integrates and releases its characteristic pungent aroma.
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4
Add the diced chicken and shrimp to the wok. Stir-fry for 3-4 minutes until the chicken is cooked through and the shrimp turn pink.
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5
Toss in the mixed vegetables and stir-fry for another minute. Push the ingredients to the side of the wok.
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6
Add the rice to the center of the wok. Pour the kecap manis, light soy sauce, and white pepper over the rice. Turn the heat to high.
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7
Stir-fry vigorously for 3-5 minutes, ensuring every grain of rice is coated in the sauces and develops a slight 'breath of the wok' (wok hei) char. Remove from heat and set aside in a bowl.
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8
In a separate bowl, whisk 2 eggs with a pinch of salt and half of the cornstarch slurry. This makes one omelette for one serving.
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9
Clean a large non-stick frying pan and lightly grease with a thin film of oil. Heat over medium-low heat. Pour the egg mixture in, swirling the pan immediately to create a very large, thin, even circle.
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10
Once the egg is mostly set but still slightly moist on top, place half of the cooked fried rice in the center of the omelette. Shape the rice into a neat square or dome.
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11
Carefully fold the four edges of the omelette over the rice to create a square parcel. It should look like an envelope.
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12
Place a serving plate upside down over the pan. Quickly and confidently flip the pan so the parcel lands seam-side down on the plate.
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13
Repeat steps 8-12 for the second serving.
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14
Using a sharp knife, gently score a 'X' across the top of the egg skin to reveal the rice inside, or leave it whole for the traditional look.
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15
Drizzle generously with tomato ketchup in a zigzag pattern. Garnish with cucumber slices, fried shallots, and cilantro. Serve immediately.
💡 Chef's Tips
Use 'overnight' rice—freshly cooked rice contains too much moisture and will result in a soggy texture. The cornstarch slurry in the eggs is a secret chef's trick; it makes the omelette more elastic and less likely to tear during the folding process. Ensure your pan is truly non-stick; if the omelette sticks, the presentation is ruined. Use a silicone spatula to gently lift the edges. If you don't like belacan, you can substitute it with a teaspoon of fish sauce, though you will lose some of that authentic Malaysian depth. When flipping the parcel onto the plate, do it in one smooth motion to keep the shape intact.
🍽️ Serving Suggestions
Serve with a side of Keropok (prawn crackers) for extra crunch. A small dish of Sambal Belacan on the side is perfect for those who crave extra heat. Pair with a cold glass of Teh Tarik (Malaysian pulled tea) or Limau Ais (iced lime juice) to balance the savory notes. Add a few slices of fresh tomato and a leaf of lettuce for a classic cafe-style presentation.