20-Min Nasi Kandar Bowl
Malaysian street-food rice bowl with spiced curry oil, tender chicken and shrimp, and a bright squeeze of lime. Built on pre-cooked rice and finished in one skillet in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat oil in a large skillet over medium-high heat, ~90 seconds. Add curry powder and turmeric; cook 30 seconds until fragrant.
Step 2
Add chicken slices and cook, stirring, until no pink remains, ~4 minutes. Push to the side of the skillet.
Step 3
Add shrimp to the empty side; cook without stirring until opaque pink, ~2 minutes per side. Toss everything together.
Step 4
Fold in the rice, breaking up any clumps, until warmed through and coated with curry oil, ~2 minutes.
Step 5
Squeeze half the lime over the bowl. Divide between bowls and top with cilantro.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon or spatula
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
