Nasi Kuning Bowl with Crispy Chicken & Egg

Step 1

Slice shallots thin. Heat 2 tbsp oil in a large skillet over medium-high, then fry shallots until golden and crispy, ~4 minutes. Transfer to a plate.

Step 2

Pat chicken dry, season with salt and pepper. Sear in the same skillet 5 minutes per side until skin crisps and edges brown. Transfer to a plate.

Step 3

Beat eggs with a pinch of salt. Pour into the skillet, let set 20 seconds, then scramble until just cooked through. Transfer to a plate and shred with two forks.

Step 4

Add rice, turmeric, and coconut milk to the skillet. Stir over medium heat until rice is golden and fragrant, ~3 minutes. Taste and season with salt.

Step 5

While rice cooks, trim snap peas or slice carrots thin and blanch in salted boiling water until tender-crisp, ~2 minutes. Drain well.

Step 6

Divide rice between bowls. Top with chicken pieces, shredded egg, blanched vegetables, and crispy shallots. Squeeze lime over and serve hot.