Nasi Kuning Dinner with Crispy Chicken & Sides
Golden turmeric rice bowl topped with crispy fried chicken, shredded omelet, and crunchy serundeng — a complete Indonesian-inspired dinner built on one sheet pan in under 25 minutes.
- Total time
- 24 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 2 cups cooked rice (white or jasmine, day-old or cooled)
- 1 tsp turmeric powder
- 10 oz chicken thighs or breasts, cut into 2-inch pieces
- ¼ cup shredded coconut (unsweetened, or omit)
- 2 whole eggs
- 1 medium tomatoes, sliced
- ½ whole cucumber, sliced
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat, ~90 seconds until shimmering.
- 2
Add chicken pieces and cook, stirring occasionally, until edges are golden and cooked through, 8–10 minutes. Transfer to a plate.
- 3
Add rice and turmeric to the same skillet and stir constantly until rice is golden and fragrant, 3–4 minutes.
- 4
Push rice to the side, add 1 tbsp oil, crack eggs into the pan, and scramble until just set, ~2 minutes.
- 5
Fold cooked chicken back into rice and eggs, then scatter coconut shreds on top if using. Stir to combine.
- 6
Plate the rice mixture and arrange tomato and cucumber slices alongside. Serve hot.
Tools you’ll need
- 12-inch nonstick or cast iron skillet
- wooden spoon or spatula
- cutting board and knife
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