Posts Tagged With 'fried rice'

  • Nov
  • 15
  • 2011

thai inspired pattaya (omelette) fried rice | nasi goreng pattaya

basil pattaya fried rice

Nasi goreng pattaya, or simply nasi pattaya, is a Malaysian dish made by covering or wrapping fried rice, in fried egg (omelette). It is often served with chili sauce, cucumber, and/or keropok. The name comes from Pattaya, Thailand.

Source: Wikipedia

basil pattaya fried rice

In Malaysia, nasi pattaya is just chicken fried rice wrapped in omelette. The flavours are basically the same as you would find in any nasi goreng. This dish was inspired by Secret Recipe (again! My last pasta dish was also inspired by SR) when they extended their menu and included a Thai Inspired Pattaya Fried Rice, it was so irrisistably good!  This is a thumbs up from the hubby!

basil pattaya fried rice

And because I am so in love with chilli, I made my own special batch (aside from my daughter and husband’s) for me to indulge in. If you love spicy food, it taste even better when its hot. You’ll be wiping your nose every second but its all worth it!  Can you spot out those little nasty buggers in there? Don’t bite it of you can’t handle it. Hubby accidentally did and in his words ‘ I felt like a knife was slicing through my throat’. Oops!

RECIPE FOR THAI INSPIRED PATTAYA FRIED RICE/NASI GORENG PATTAYA
Inspired by Secret Recipe

Serves: 4
Prep time: 15 mins
Cook time: 25 mins

Ingredients

3 cups cooked basmati rice (you can also use leftover rice)
16 prawns, shelled and deveined
1 chicken breast, cut into small bite size chunks
1 bulb garlic, sliced
Handful of basil leaves
1 chilli, cut
1 large carrot, diced
1 cup baby peas
1 large red capsicum
4 eggs, beaten (to make omelette)
1 tbsp dark soy sauce (for rice colouring)
2 tbsp oil
1 tbsp basil infused olive oil (optional)
1 tsp chilli oil (optional)
Salt and pepper to taste

Method

1. Heat oil in a wok and fry chicken pieces and prawns until cook. Remove and set aside.

2. Using the same oil, sautee the garlic until slightly brown then add the vegetables and chilli.

3. Add in the rice, dark soy sauce and basil infused olive oil and stir till evenly coated.

4. Season well with salt and pepper.

5. In a large pan, heat up a little oil and add the beaten egg (1 egg for 1 pan, covering the entire pan). Flip once and remove onto a plate. Do this for the remaining 3 eggs to make 4 serves of omelette.

6. Dish the rice from the wok into the middle of the omelette and cover the rice completely with egg. Drizzle with chilli oil and serve immediately.


  • Oct
  • 02
  • 2011

thai pineapple fried rice

On special occasions, my family and I would dine at Sawasdee (I’ll post my reviews of the restaurant soon).  Whenever we’re there, we’d never fail to order their pineapple fried rice, so much so, that I keep telling myself I’d try and replicate this dish (they used to serve it in a pineapple boat, like above, but now they just dish it in a large bowl).  So anyway, as I was doing my groceries at the local market, I spotted pineapples. Cheap, whole, fresh pineapples. Yum. I grabbed one. I should’ve grabbed two *sigh*.


Here is my attempt at making a pineapple boat. If you need to know how to take the flesh out, just youtube it. That’s what I did.  Try it out and let me know!

And don’t forget to serve it to your husband like this, in bed! This makes an impressive brunch on a Sunday morning noon. I’m sure he’ll appreciate it.

THAI PINEAPPLE FRIED RICE RECIPE
Inspired by Sawasdee

Serves: 3
Prep time: 30 mins
Cook time: 20 mins

Ingredients

1 small pineapple, carve flesh out into small cubes
2 cups leftover rice, medium grain
6 cloves garlic, sliced finely
1 chicken thigh fillet, remove fat and cut into small cubes
100g shelled prawns
1 carrot, diced
1 red capsicum, diced
3 tbsp pineapple juice, reserved from the fresh pineapple
3 tbsp dark soy sauce
2 tbsp fish sauce
3 tbsp oil
2 tsp shrimp paste
A few coriander leaves, for garnishing
A handful of spring onions, cut thinly for garnishing
A handful of cashew nuts, for garnishing
Salt and pepper, to taste

Method

1. Put your wok on a high heat and add the oil, garlic, shrimp paste, chicken and prawns. Then add the pineapple juice.

2. Put the rice and vegetables in. Stir fry for a bit more then add dark soy sauce, fish sauce and stir until the rice is evenly coated.

3. Finally, add the pineapple pieces, cashew nuts and season well with salt and pepper. Give it one last stir before garnishing it with spring onions and coriander leaves.

4. Serve in a pineapple boat* that you have carved out earlier to impress your guest!

*1 Half carved pineapple boat only serves 1.

Click ‘Read More’ below to print out the recipe and leave a comment.




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