Nasi Lemak Ayam Goreng — Coconut Rice & Crispy Chicken
Fragrant coconut rice paired with crispy fried chicken, hard-boiled egg, fried anchovies, peanuts, fresh cucumber, and fiery sambal. A complete Malaysian dinner in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 720
- Protein
- 48g
Ingredients
- 2 cups cooked jasmine rice
- ½ cup coconut milk
- 1 lb chicken thighs, boneless and skinless
- ¼ cup sambal (store-bought or homemade)
- 2 whole eggs
- ¼ cup fried anchovies (ikan bilis)
- ½ cup roasted peanuts (unsalted or lightly salted)
Instructions
- 1
Boil 2 eggs in salted water until hard-boiled, about 10 minutes. Transfer to ice water while you start the chicken.
- 2
Pat chicken thighs dry and season generously with salt and pepper. Heat 2 tbsp neutral oil in a large skillet over medium-high heat.
- 3
Once oil shimmers, lay chicken skin-side down and sear without moving for 5 minutes until golden and crispy.
- 4
Flip chicken and cook 4 more minutes until cooked through. Remove and set aside; keep the skillet and oil.
- 5
Warm cooked rice with 0.5 cup coconut milk in the same skillet over low heat for 2 minutes, stirring gently to combine.
- 6
Peel eggs, halve cucumber into slices. Plate coconut rice, top with chicken, egg, fried anchovies, peanuts, cucumber, and sambal.
Tools you’ll need
- large skillet (12-inch)
- tongs
- small pot for boiling eggs
- slotted spoon
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