Ingredients with Measurements:
- 2 cups cooked rice
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 1/2 cup diced bell peppers
- 1/2 cup diced onion
- 2 cloves minced garlic
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp chili sauce
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- Salt and pepper to taste
- 4 eggs
- 1/4 cup shredded cheddar cheese
- Chopped scallions for garnish
Special equipment needed:
- Non-stick frying pan
- Mixing bowl
- Spatula
Step-by-step instructions:
1. Heat the vegetable oil in a non-stick frying pan over medium heat.
2. Add the diced onion and minced garlic and sauté until fragrant.
3. Add the diced carrots and bell peppers and sauté until slightly softened.
4. Add the frozen peas and sauté until heated through.
5. Add the cooked rice to the pan and stir to combine with the vegetables.
6. Add the soy sauce, chili sauce, ground turmeric, ground cumin, ground coriander, salt, and pepper to the pan and stir to combine.
7. Remove the rice mixture from the pan and set aside.
8. Crack the eggs into a mixing bowl and whisk until well beaten.
9. Heat the same non-stick frying pan over medium heat.
10. Pour the beaten eggs into the pan and cook until set on one side.
11. Flip the egg over and place the rice mixture on top of the egg.
12. Fold the egg over the rice mixture to form a pocket.
13. Sprinkle the shredded cheddar cheese on top of the egg pocket.
14. Cover the pan and cook until the cheese is melted and the egg is cooked through.
15. Remove the egg pocket from the pan and garnish with chopped scallions.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Total fat: 15g
Saturated fat: 4g
Cholesterol: 190mg
Sodium: 690mg
Total carbohydrates: 33g
Dietary fiber: 3g
Total sugars: 3g
Protein: 12g
Substitutions for ingredients:
- Frozen peas can be substituted with frozen mixed vegetables.
- Diced carrots and bell peppers can be substituted with any other diced vegetables.
- Soy sauce can be substituted with tamari or coconut aminos.
- Chili sauce can be substituted with sriracha or hot sauce.
- Shredded cheddar cheese can be substituted with any other shredded cheese.
Variations:
- Add diced tofu or tempeh for extra protein.
- Use brown rice instead of white rice for a healthier option.
- Add chopped peanuts or cashews for extra crunch.
- Add sliced mushrooms for extra flavor.
Tips and tricks:
- Use leftover rice for best results.
- Make sure the egg is fully cooked before serving.
- Customize the spice level by adjusting the amount of chili sauce used.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave leftovers for 1-2 minutes or until heated through.
Presentation ideas:
Serve the Vegetarian Nasi Goreng Pattaya on a plate with a side of sliced cucumbers and tomatoes.
Garnishes:
Chopped scallions
Pairings:
Serve with a side of vegetable spring rolls or a fresh salad.
Suggested side dishes:
Sliced cucumbers and tomatoes, vegetable spring rolls, fresh salad
Troubleshooting advice:
- If the egg is sticking to the pan, use a non-stick pan or add more oil to the pan.
- If the egg is not fully cooked, cover the pan and cook for a few more minutes.
Food safety advice:
Make sure to cook the egg fully to avoid any risk of foodborne illness.
Food history:
Nasi Goreng is a popular Indonesian fried rice dish that is typically made with meat or seafood. The Vegetarian Nasi Goreng Pattaya is a vegetarian version of this dish that is popular in Malaysia.
Flavor profiles:
Savory, slightly spicy, and slightly sweet.
Serving suggestions:
Serve the Vegetarian Nasi Goreng Pattaya as a main dish for lunch or dinner.
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Region: Thai