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Nasi Lemak with Sambal and Boiled Egg
Breakfast • Singapore
How to Make Nasi Lemak with Sambal and Boiled Egg (Traditional & Healthy Version)
Nasi Lemak with Sambal and Boiled Egg is a cherished breakfast staple found in almost every Singaporean kopitiam and hawker centre. This iconic dish features fragrant coconut rice, spicy sambal, and hearty boiled eggs, creating a symphony of flavours that wakes up the senses. Deeply rooted in Singapore's multicultural landscape, Nasi Lemak has evolved with local influences, often incorporating vegetarian-friendly adaptations to cater to diverse dietary needs. The taste is a delightful balance of creamy, aromatic rice, fiery yet slightly sweet sambal, and the comforting richness of soft-boiled eggs. Enjoyed by all ages, this meal is filling yet not heavy, making it perfect for starting your day with energy. In Singapore, Nasi Lemak is more than food; it’s a breakfast tradition that brings together friends and families at the kopitiam, reflecting the city’s love for fusion cuisine and hawker culture. Choosing a vegetarian version with boiled eggs and omitting fried anchovies or meat makes this a wholesome, guilt-free option for health-conscious eaters.
Ingredients(for 1 plate with 1 cup rice, 1 boiled egg, sambal, cucumber, and accompaniments)
- 1 cup Jasmine rice (Use local jasmine rice for authentic aroma)
- 1/2 cup Low-fat coconut milk (For healthier coconut rice)
- 2 leaves Pandan leaves (Daun pandan, tied into a knot)
- 1/4 tsp Salt (To taste)
- 2 Large eggs (Boiled)
- 1/2 Fresh cucumber (Sliced)
- 2 tbsp Roasted peanuts (Unsalted, optional for garnish) - optional
- 0 Ikan bilis (anchovies) (Omit for vegetarian) - optional
- 2 tbsp Chilli paste (Homemade or store-bought sambal)
- 2 Shallots (Finely sliced, for sambal)
- 2 cloves Garlic (Minced, for sambal)
- 1 tbsp Tamarind juice (For sambal)
- 1 tsp Sugar (For sambal)
- 1 tsp Cooking oil (Preferably canola or olive oil)
Instructions
- 1
Rinse jasmine rice thoroughly. Place rice, low-fat coconut milk, pandan leaves, salt, and 1 cup water into a rice cooker or pot. Cook until fluffy and fragrant.
15 minutes
Tie the pandan leaves into a knot to enhance the aroma and make removal easy.
- 2
Boil the eggs in a pot of water for 8-10 minutes until hard-boiled. Transfer to cold water to cool, then peel.
10 minutes
For a softer yolk, reduce boiling time to 7 minutes.
- 3
Prepare sambal: In a small pan, heat oil over medium. Sauté sliced shallots and minced garlic until fragrant. Add chilli paste and cook for 2-3 minutes. Stir in tamarind juice and sugar, simmering until sambal thickens.
8 minutes
Use low heat to prevent burning and to develop sambal’s deep flavour.
- 4
Slice cucumber and set aside. If using peanuts, dry roast for 2 minutes in a pan until fragrant.
3 minutes
Cucumbers add crunch and help balance the sambal's heat.
Why This Dish is Healthy
This healthy Nasi Lemak recipe is lower in saturated fat and calories thanks to low-fat coconut milk and minimal oil. The inclusion of vegetables and plant-based protein makes it filling without heaviness. By omitting fried components, you reduce unnecessary calories while still enjoying authentic Singaporean taste. Ideal for calorie-conscious eaters and those keen on a nutritious start to the day.
This vegetarian Nasi Lemak is rich in complex carbohydrates from jasmine rice, protein from boiled eggs, and healthy fats from low-fat coconut milk. The sambal provides antioxidants from chillies and shallots, while cucumber adds hydration and fibre. Using less oil, omitting fried anchovies, and opting for unsalted peanuts lowers saturated fat and sodium, making the dish suitable for breakfast or as a balanced meal. Eggs are a good source of vitamin B12 and choline, essential for energy and brain health.
Pro Tips
- 💡Tip 1: Use freshly squeezed coconut milk for the richest, most aromatic rice.
- 💡Tip 2: Cook sambal in advance and refrigerate; the flavours deepen overnight.
- 💡Tip 3: Serve on banana leaves for an authentic hawker-style experience.
Storage & Serving
Store rice and sambal separately in airtight containers in the fridge for up to 2 days. Reheat rice gently with a splash of water. Boiled eggs can be kept peeled for 1 day; assemble just before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 520.0 kcal |
