20-Min Nasi Lemak Bowl with Crispy Chicken & Fish
Fragrant coconut rice topped with fried chicken, crispy fish, spicy sambal, and a runny egg — a Malaysian street-food classic that feels fancy but takes 20 minutes flat.
- Total time
- 20 min
- Servings
- 2
- Calories
- 685
- Protein
- 42g
Ingredients
- 1.5 cups cooked jasmine or long-grain rice
- ½ cup coconut milk
- ¾ lb chicken thighs, boneless and skinless, cut into 1-inch pieces
- ½ lb firm white fish (cod or tilapia), cut into 2-inch chunks
- 3 tbsp sambal oelek or sriracha
- 2 whole large eggs
- 3 tbsp neutral oil
- 1 whole fresh lime (halved) and fresh cilantro or scallions, chopped
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high. Add chicken, season with salt and pepper, and cook stirring occasionally until golden and cooked through, 6–7 minutes. Transfer to a plate.
- 2
In the same skillet, add 1 tbsp oil. Sear fish pieces without moving for 2 minutes per side until edges are golden and flaky. Season with salt. Transfer to the plate with chicken.
- 3
Warm the cooked rice with coconut milk and a pinch of salt in the skillet, stirring gently, for 2 minutes until fragrant and heated through.
- 4
Push rice to the side, add 1 tbsp oil, and crack both eggs into the skillet. Fry until whites set but yolks still jiggle, 3–4 minutes.
- 5
Divide rice between two bowls. Top each with chicken, fish, a fried egg, and 1.5 tbsp sambal. Squeeze lime over the top and scatter cilantro.
Tools you’ll need
- large skillet (12-inch minimum)
- plate
- two bowls
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