30-Min Nasi Lemak with Crispy Chicken & Eggs
Coconut-infused rice topped with crispy fried chicken, salted eggs, fried tofu, and fiery sambal — Malaysia's national breakfast, weeknight-ready. Crunchy papadum and fresh herb salad round out the plate.
- Total time
- 28 min
- Servings
- 2
- Calories
- 680
- Protein
- 38g
Ingredients
- ½ lb chicken thighs, boneless
- ¾ cup coconut milk
- 1 cup jasmine rice
- 2 whole salted eggs or duck eggs
- ½ lb firm tofu, pressed
- 3 tbsp sambal oelek or chili paste
- 4 whole papadum (fried lentil crackers)
- 1 cup fresh cilantro, mint, and cucumber (herb salad)
Instructions
- 1
Boil jasmine rice in salted water, then drain. Meanwhile, cut chicken thighs into 2-inch pieces; pat dry with paper towels.
- 2
Heat oil in a large skillet over medium-high. Fry chicken pieces until golden brown and cooked through, ~8 minutes, turning occasionally. Transfer to a plate.
- 3
In the same skillet, fry tofu cubes (cut into 1-inch pieces) until all sides are golden and crispy, ~5 minutes. Transfer to a plate.
- 4
Add coconut milk to the cooked rice, stir gently until combined, and let it warm through off heat, ~1 minute.
- 5
Fry salted eggs in the skillet until whites set but yolks remain slightly soft, ~3 minutes. Serve eggs whole or halved.
- 6
Divide coconut rice between bowls. Top with fried chicken, tofu, salted eggs, a spoonful of sambal, papadum, and fresh herb salad. Serve hot.
Tools you’ll need
- medium pot with lid
- large 12-inch skillet
- cutting board
- knife
- paper towels
- tongs
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