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Nasi Lemak with Fried Chicken
Breakfast • Singapore
How to Make Nasi Lemak with Fried Chicken (Traditional & Healthy Version)
Nasi Lemak with Fried Chicken is a beloved Singaporean breakfast staple, commonly enjoyed in bustling kopitiams and vibrant hawker centres across the island. This iconic dish features fragrant coconut rice, crisp cucumber, spicy sambal, and crunchy peanuts, all brought together with golden, crispy fried chicken. The dish’s roots trace back to Singapore’s multicultural heritage, reflecting both Malay and Chinese influences, and it has become a symbol of local culinary pride. The aroma of pandan-infused coconut rice mingling with savoury fried chicken is a familiar scent in Singapore’s early mornings, drawing locals and tourists alike to their favourite stalls. What makes Nasi Lemak so special is its balance of flavours and textures: creamy rice, spicy and sweet sambal, and the satisfying crunch of fried chicken. While traditionally indulgent, this recipe offers a lighter, health-conscious twist without compromising on authenticity. With a focus on portion control and healthier cooking methods, you can enjoy this Singaporean classic as part of a balanced diet. Whether you’re starting your day or seeking a comforting lunch, Nasi Lemak with Fried Chicken is a true taste of Singapore’s hawker culture and fusion cuisine.
Ingredients(for 1 plate with rice, fried chicken, sambal, cucumber, peanuts, and egg)
- 1 cup Jasmine rice (for coconut rice)
- 1/2 cup Lite coconut milk (santan)
- 2 leaves Pandan leaves (daun pandan, knotted)
- 1/2 cup Chopped cucumber (Japanese or local cucumber)
- 1/4 cup Roasted peanuts (unsalted)
- 2 Eggs (boiled or poached)
- 2 pieces Vegetarian fried chicken (soy-based or tempeh (for vegetarian))
- 2 tablespoons Sambal chili (homemade or healthier store-bought)
- 1/2 teaspoon Salt
- as needed Cooking oil spray (for air frying or baking)
Instructions
- 1
Prepare the rice by rinsing jasmine rice until water runs clear. Combine rice, lite coconut milk, pandan leaves, and salt in a rice cooker. Add water up to the 1-cup line and cook as usual.
15 minutes
Knotted pandan leaves add authentic fragrance—don’t skip them!
- 2
Boil eggs in a pot of water for 8 minutes until hard-boiled. Cool under running water, peel, and halve.
10 minutes
For a creamier yolk, reduce cooking time to 6-7 minutes.
- 3
Air fry or bake vegetarian fried chicken at 200°C for 10-12 minutes until golden and crispy. Flip halfway for even cooking.
12 minutes
Spray lightly with oil for a crispier texture without excess fat.
- 4
Slice cucumber thinly and set aside. Dry-roast peanuts in a pan over low heat if not pre-roasted.
3 minutes
Roasting peanuts releases their natural aroma—watch closely to avoid burning.
Why This Dish is Healthy
By using vegetarian alternatives for fried chicken, reducing coconut milk, and air-frying instead of deep-frying, this Nasi Lemak remains authentic to Singaporean flavors while being lighter and more nutrient-dense. The inclusion of fresh vegetables and portion control makes it suitable for calorie-conscious individuals. This recipe celebrates Singapore hawker food culture in a way that supports healthy eating habits, making it an excellent choice for those seeking a traditional taste with modern nutrition in mind.
This healthy Nasi Lemak recipe uses lite coconut milk, air-fried or baked vegetarian fried chicken, and portioned sambal to keep calories and fat in check. Jasmine rice provides complex carbohydrates for energy, while soy-based or tempeh chicken boosts plant-based protein. Eggs add essential amino acids, and peanuts contribute healthy fats and minerals like magnesium. Cucumber offers hydration and fiber. Overall, this dish is a balanced source of protein, healthy fats, and vital vitamins such as B12, E, and iron.
Pro Tips
- 💡Tip 1: Use a rice cooker for fuss-free, perfectly cooked coconut rice.
- 💡Tip 2: Air-fry vegetarian chicken for a crispy result with minimal oil.
- 💡Tip 3: Prep sambal and peel eggs ahead for a quick morning assembly.
Storage & Serving
Store rice and fried chicken separately in airtight containers in the fridge for up to 2 days. Reheat rice and chicken in a microwave or oven for best texture. Sambal can be stored in a sealed jar in the fridge for up to a week.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 700.0 kcal |
