20-Min Nasi Kandar Bowl
Malaysian street-food rice bowl with spiced curry oil, tender chicken and shrimp, and a bright squeeze of lime. Built on pre-cooked rice and finished in one skillet in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- 3 tbsp neutral oil
- 2 tsp curry powder
- ½ tsp turmeric
- 6 oz chicken breast, thinly sliced
- 5 oz shrimp, peeled and deveined
- 2 cups cooked jasmine rice (day-old or warm)
- 1 whole lime
- 2 tbsp fresh cilantro or green onion, chopped
Instructions
- 1
Heat oil in a large skillet over medium-high heat, ~90 seconds. Add curry powder and turmeric; cook 30 seconds until fragrant.
- 2
Add chicken slices and cook, stirring, until no pink remains, ~4 minutes. Push to the side of the skillet.
- 3
Add shrimp to the empty side; cook without stirring until opaque pink, ~2 minutes per side. Toss everything together.
- 4
Fold in the rice, breaking up any clumps, until warmed through and coated with curry oil, ~2 minutes.
- 5
Squeeze half the lime over the bowl. Divide between bowls and top with cilantro.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon or spatula
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
