Fragrant coconut rice with sambal, egg, and crispy anchovies
Nasi Lemak
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Nasi Lemak
Fragrant coconut rice with sambal, egg, and crispy anchovies
★4.7(9)
Malaysia's national dish of fragrant coconut rice served with spicy sambal, crispy fried anchovies, roasted peanuts, cucumber, and a hard-boiled egg. A complete meal on a banana leaf.
15m
Prep Time
25m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Nasi lemak means "rich rice," and the coconut milk makes every grain impossibly fragrant and creamy. The sambal ikan bilis alongside is fiery, sweet, and tangy all at once.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Nasi Lemak special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The best breakfasts feel effortless but taste exceptional. The secret is preparation — have your ingredients measured and ready before you start cooking, get your pan to the right temperature, and work with confidence. Morning cooking rewards speed and decisiveness.
Ingredients
- 2 cups jasmine rice, rinsed
- 1 can (14 oz) coconut milk
- 2 pandan leaves, knotted
- 4 tbsp sambal oelek or homemade chili paste
- 1/2 cup dried anchovies (ikan bilis), fried crispy
- 4 hard-boiled eggs
Instructions
- 1
Combine rice, coconut milk, pandan leaves, and a pinch of salt in a rice cooker. Add water to reach the normal level and cook.
- 2
Fry dried anchovies in oil until golden and crispy, about 3 minutes. Drain on paper towels.
- 3
Make sambal by blending chilies, shallots, and tamarind, then frying until thick and dark.
- 4
Fluff the coconut rice and mound onto plates or banana leaves.
- 5
Arrange sambal, crispy anchovies, roasted peanuts, sliced cucumber, and halved eggs alongside the rice.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve alongside fresh fruit and your favorite morning beverage
Substitutions
Pandan leavesA few drops of pandan extract
Extract works if fresh or frozen leaves are unavailable
Dried anchoviesFried shallots
Different flavor but adds the needed crunch element
Tips & Storage
Pro Tips
Lightly toast the peanuts in a dry pan for deeper flavor before serving.
A pandan leaf in the rice adds an irreplaceable floral fragrance — find them frozen at Asian grocers.
Preheat your pan or griddle properly. An evenly heated surface is the difference between golden perfection and uneven cooking.
Room temperature eggs cook more evenly than cold ones. Pull them from the fridge 15 minutes before cooking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Microwave rice with a splash of coconut milk to restore creaminess.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe works beautifully for weekend meal prep. Make a full batch, store portions in the fridge, and you have stress-free breakfasts ready for the next several mornings.
Nutrition Facts
Per serving (190mg) · 4 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates22g
Fat62g
Fiber680mg
Sugar2g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is sambal ikan bilis?
- A sweet-spicy chili paste cooked with dried anchovies, shallots, and tamarind — the signature condiment for nasi lemak.
- Can I skip the anchovies?
- Yes, substitute fried shallots for crunch, though the dish loses some of its traditional character.
- Can I make this for a crowd?
- This recipe scales well for groups. Double or triple as needed and keep finished portions warm in a 200 degree oven while you cook the rest.
- Can I prep this the night before?
- Many components can be prepared ahead. Batters can rest in the fridge overnight, and cooked items reheat well in a 350 degree oven for 5 to 10 minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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