Malaysian Nasi Lemak — Coconut Rice & Chicken
Creamy coconut rice topped with quick-cooked chicken rendang, sambal, fried egg, crispy anchovies, and peanuts. A complete, craveable meal in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 720
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Bring coconut milk and 1.5 cups water to a boil in a medium saucepan. Stir in rice and 1 tsp salt, then reduce heat to low, cover, and cook until tender, 15 minutes.
Step 2
While rice cooks, heat 2 tbsp oil in a large skillet over medium-high. Season chicken with salt and pepper, then brown 5–6 minutes, stirring occasionally until no pink remains.
Step 3
Stir sambal and 2 tbsp water into the chicken. Simmer 2 minutes until glossy and clinging to the meat. Taste and adjust salt.
Step 4
In the same skillet (or a separate one), fry the eggs sunny-side up until whites set but yolks jiggle, 3–4 minutes.
Step 5
Divide cooked rice between two bowls. Top each with chicken rendang, one fried egg, fried shallots, and peanuts.
Step 6
Squeeze lime over the top and serve immediately while rice and egg are hot.
Tools you’ll need
- medium saucepan with lid
- large skillet
- wooden spoon
- two serving bowls
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