Omelette rice, a Korean dish of fried rice packaged in an omelette. Wait a sec, it’s Nasi Pattaya!
That’s what I thought too when I stumbled upon this recipe on KBS Global. A few more minutes of surfing revealed that this fun food is enjoyed in Korea, Japan and, strangely, Malaysia.
Nasi Pattaya (which literally means Pattaya Rice in Malay) is a Malay style fried rice wrapped in a thin egg layer served with sweet chilli sauce on the side and named after the seaside city of Pattaya in Thailand. However, Nasi Pattaya is not served in Pattaya. I’m guessing it’s a marketing gimmick. In Malaysia, you can find the dish at our beloved Mamak stalls – the 24 hour Indian eateries that pepper every neighbourhood and every town across the country. Craving Nasi Pattaya at 4am? Why, just walk across the street! And while you’re at it, why not try Maggi Goreng Pattaya (fried instant noodles), or Meehoon Goreng Pattaya (fried vermicelli)?
Known as Omurice or Omu-raisu in Japan, the dish is said to have originated from Tokyo during the turn of the 19th century. Omurice quickly became a favourite, and its popularity so contagious soon found its way into many restaurants and homes in South Korea.
Oh my, the things we learn each day.
Step 1: Ingredients!
- 1 ½ cups of cooked white rice (preferably leftover rice from the day before)
- white onion, chopped
- 1 large shitake mushroom, diced
- ginger and garlic, chopped
- green bell pepper, diced
- sesame oil for stir-frying
- black pepper and soy sauce for flavour
- Milk/water for thinning
- 1 egg
- salt and pepper
Step 2: Fry the rice!
Add sesame oil into wok/pan and heat over high heat. When oil is hot, add ginger, onion and garlic and stir-fry until fragrant. Add mushrooms and bell pepper (and if you like, diced meat or seafood of your choice). Stir-fry until mushrooms (or meat) are tender. Add rice, season with soy sauce and pepper. Stir until ingredients are thoroughly mixed. Dish up and set aside. Work fast!
Step 3: Make the omelette!
Lightly grease frying pan and heat over medium heat. Beat eggs with salt and pepper and thin out a little with milk/water. When pan is heated, pour eggs in and gently swirl pan to create an even layer. When top is set, remove from pan and set aside.
Step 4: Assemble!
In an empty bowl, line bowl with the egg layer, fill with rice and fold egg layer ends to cover rice. Transfer to dish by covering bowl with a plate and turning over. Garnish with chopped scallions or coriander and serve with a side of Kimchi.
Step 5: Eat!