Ingredients with Measurements:
- 2 cups cooked white rice
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red chili, chopped
- 1 teaspoon shrimp paste
- 2 tablespoons sweet soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon tomato ketchup
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 eggs
- Salt and pepper to taste
- 1 tablespoon chopped scallions
Special equipment needed:
- Wok or large frying pan
- Spatula
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
2. Add the onion, garlic, and red chili and stir-fry for 2-3 minutes until fragrant.
3. Add the shrimp paste and stir-fry for another minute.
4. Add the cooked rice, sweet soy sauce, fish sauce, and tomato ketchup to the wok and stir-fry for 5-7 minutes until the rice is heated through and well coated with the sauce.
5. Add the mixed vegetables to the wok and stir-fry for another 2-3 minutes until the vegetables are cooked.
6. Season with salt and pepper to taste.
7. In a separate pan, scramble the eggs and season with salt and pepper.
8. To assemble the pattaya, place a portion of the fried rice on a plate and use a spoon to make a well in the center.
9. Pour the scrambled eggs into the well and fold the rice over the eggs to enclose them.
10. Garnish with chopped scallions and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 50g
Protein: 10g
Sodium: 800mg
Substitutions for ingredients:
- Shrimp paste can be substituted with anchovy paste or miso paste.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Mixed vegetables can be substituted with any vegetables of your choice.
Variations:
- Add cooked chicken, shrimp, or tofu for extra protein.
- Use brown rice instead of white rice for a healthier option.
- Add more chili for extra spiciness.
Tips and tricks:
- Use cold leftover rice for best results.
- Make sure to stir-fry the rice constantly to prevent it from sticking to the wok.
- Adjust the seasoning to your taste.
Storage instructions:
Leftover pattaya can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pattaya in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pattaya on a bed of lettuce or with a side of cucumber slices.
Garnishes:
Chopped scallions or cilantro
Pairings:
Thai iced tea or a cold beer
Suggested side dishes:
Spring rolls or fried wontons
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to the wok.
- If the rice is too wet, continue to stir-fry until the excess moisture evaporates.
Food safety advice:
Make sure to cook the eggs thoroughly to prevent foodborne illness.
Food history:
Nasi goreng is a popular Indonesian dish that translates to "fried rice" in English. It is typically made with leftover rice and a variety of ingredients such as vegetables, meat, and spices.
Flavor profiles:
Savory, spicy, and slightly sweet
Serving suggestions:
Serve the pattaya hot with a side of cucumber slices and a cold drink.
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Region: Thai