Malaysian Nasi Lemak — Coconut Rice & Chicken

Ingredients

• 1 can (400 ml) coconut milk (canned, full-fat)
• 1.5 cups jasmine rice
• 350 g chicken breast or thigh, cut into bite-sized pieces
• 3 tbsp sambal oelek or other red chili paste
• 2 whole eggs
• ¼ cup fried shallots or crispy fried anchovies (store-bought)
• ¼ cup roasted peanuts, roughly chopped
• 1 whole lime

Instructions

1. 1

   Bring coconut milk and 1.5 cups water to a boil in a medium saucepan. Stir in rice and 1 tsp salt, then reduce heat to low, cover, and cook until tender, 15 minutes.

2. 2

   While rice cooks, heat 2 tbsp oil in a large skillet over medium-high. Season chicken with salt and pepper, then brown 5–6 minutes, stirring occasionally until no pink remains.

3. 3

   Stir sambal and 2 tbsp water into the chicken. Simmer 2 minutes until glossy and clinging to the meat. Taste and adjust salt.

4. 4

   In the same skillet (or a separate one), fry the eggs sunny-side up until whites set but yolks jiggle, 3–4 minutes.

5. 5

   Divide cooked rice between two bowls. Top each with chicken rendang, one fried egg, fried shallots, and peanuts.

6. 6

   Squeeze lime over the top and serve immediately while rice and egg are hot.

Tools you’ll need

• medium saucepan with lid
• large skillet
• wooden spoon
• two serving bowls

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