25-Min Nasi Lemak with Crispy Chicken & Sambal
Creamy coconut rice topped with crispy fried chicken, a jammy egg, and fiery sambal—the soul of Malaysian comfort food, made weeknight-fast. Serve with shrimp crackers for crunch.
- Total time
- 25 min
- Servings
- 2
- Calories
- 680
- Protein
- 38g
Ingredients
- 1.5 cups jasmine rice
- 1 can (14 oz) coconut milk
- 12 oz chicken breast or thighs, cut into bite-sized pieces
- 3 tbsp sambal paste or chili paste
- 1 whole lime or lemon
- 2 whole eggs
- 1 handful shrimp crackers (krupuk)
- ½ whole cucumber, sliced
Instructions
- 1
Boil rice in salted water until tender, about 12 minutes. Drain and set aside.
- 2
While rice cooks, pat chicken dry and season with salt and pepper. Heat oil in a large skillet over medium-high.
- 3
Add chicken pieces and cook, stirring occasionally, until golden brown and cooked through, about 8 minutes.
- 4
Push chicken to the side. Crack eggs into the skillet, cover, and cook until whites set but yolks jiggle, about 3 minutes.
- 5
Transfer cooked rice to a bowl. Stir in coconut milk and a pinch of salt until creamy and fluffy.
- 6
Top rice with crispy chicken and fried eggs. Dollop sambal paste on the side, scatter cucumber slices, and serve with shrimp crackers and lime wedges.
Tools you’ll need
- medium saucepan
- 12-inch skillet
- wooden spoon
- serving bowl
- knife and cutting board
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