25-Min Nasi Lemak Bowl with Crispy Chicken
Fragrant coconut rice topped with garlicky fried chicken, shredded omelet, sambal, and potato fritters—the ultimate Malaysian comfort bowl in under 30 minutes. Use rotisserie chicken to save time without sacrificing flavor.
- Total time
- 25 min
- Servings
- 2
- Calories
- 720
- Protein
- 38g
Ingredients
- 1.5 cups jasmine or white rice, cooked
- ¾ cup coconut milk
- 10 oz rotisserie chicken, shredded
- 3 tbsp sambal oelek (or Thai red chili paste)
- 2 whole eggs
- 6 oz frozen potato fritters or hash browns
- ½ whole cucumber, sliced
- 3 tbsp serundeng (coconut-peanut sprinkle) or crushed peanuts
Instructions
- 1
Warm coconut milk in a small saucepan over medium heat, then stir into cooked rice with a pinch of salt until evenly coated.
- 2
Heat 1 tbsp oil in a large skillet over medium-high. Toss shredded chicken with 1 tbsp sambal and minced garlic, then pan-fry until edges crisp, ~4 minutes.
- 3
Push chicken to the side, crack eggs into the pan, and cook until whites set but yolks still jiggle, ~3 minutes.
- 4
Meanwhile, bake or pan-fry frozen potato fritters according to package directions in a separate skillet until golden.
- 5
Divide rice between bowls. Top with fried chicken, egg, potato fritters, cucumber slices, and serundeng.
- 6
Serve remaining sambal on the side for extra heat.
Tools you’ll need
- 12-inch skillet
- small saucepan
- wooden spoon
- serving bowls
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