Heat 1 tbsp of cooking oil in a wok or large frying pan over medium-high heat. Add the diced chicken breast and stir-fry until cooked through and lightly browned. Remove the chicken from the wok and set aside.
Add another 1 tbsp of cooking oil to the wok. Add minced garlic, sliced shallots, and chili paste. Sauté until fragrant, about 1-2 minutes. Add the mixed vegetables and stir-fry for 1 minute.
Return the cooked chicken to the wok. Add the cooked jasmine rice, light soy sauce, fish sauce, oyster sauce, sugar, and white pepper. Stir-fry vigorously for 3-4 minutes to combine all ingredients evenly, breaking up any clumps of rice. Ensure the rice is heated through and slightly dry.
In a bowl, whisk the eggs with salt. Heat the remaining 1 tbsp of cooking oil in a non-stick frying pan over medium heat. Pour half of the egg mixture into the pan, tilting to form a thin, round omelette. Cook for about 1-2 minutes until set but still slightly moist. Gently slide the omelette onto a plate. Repeat with the remaining egg mixture for the second omelette.
Spoon half of the fried rice onto the center of each cooked omelette. Carefully fold the edges of each omelette over the rice to create two parcels.
Gently transfer each Nasi Goreng Pattaya parcel onto a serving plate. Garnish with sliced cucumber, sliced tomato, and chopped fresh coriander or spring onions. Serve hot.
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