Nasi Kuning Bowl with Crispy Chicken & Egg
Fragrant turmeric rice layered with pan-fried chicken thighs, shredded omelet, and crispy shallots. One skillet, 25 minutes, pure TikTok-worthy comfort.
- Total time
- 25 min
- Servings
- 2
- Calories
- 685
- Protein
- 38g
Ingredients
- ¾ lb boneless chicken thighs
- 2 cups cooked white rice
- 1.5 tsp turmeric powder
- ½ cup coconut milk
- 2 whole eggs
- 3 whole shallots
- 1 cup snap peas or carrots
- 1 whole lime
Instructions
- 1
Slice shallots thin. Heat 2 tbsp oil in a large skillet over medium-high, then fry shallots until golden and crispy, ~4 minutes. Transfer to a plate.
- 2
Pat chicken dry, season with salt and pepper. Sear in the same skillet 5 minutes per side until skin crisps and edges brown. Transfer to a plate.
- 3
Beat eggs with a pinch of salt. Pour into the skillet, let set 20 seconds, then scramble until just cooked through. Transfer to a plate and shred with two forks.
- 4
Add rice, turmeric, and coconut milk to the skillet. Stir over medium heat until rice is golden and fragrant, ~3 minutes. Taste and season with salt.
- 5
While rice cooks, trim snap peas or slice carrots thin and blanch in salted boiling water until tender-crisp, ~2 minutes. Drain well.
- 6
Divide rice between bowls. Top with chicken pieces, shredded egg, blanched vegetables, and crispy shallots. Squeeze lime over and serve hot.
Tools you’ll need
- 12-inch skillet
- chef's knife
- cutting board
- wooden spoon
- tongs
- two forks
- small pot or saucepan
- strainer
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