Search
Search

KETOGENIC NASI LEMAK

Keto Nasi Lemak is a low-carb turn on the exemplary Malaysian dish, customarily made with fragrant coconut rice, sambal, and different backups. Rather than the typical rice, this keto variant replaces it with cauliflower rice, conveying similar encouraging flavors while holding the carbs under control. Finished off with fresh broiled chicken, bubbled eggs, cucumber, and crunchy peanuts, a delightful and fulfilling feast fits impeccably into a ketogenic way of life. Loaded with sound fats and protein, this dish brings every one of the strong, sweet-smelling kinds of nasi lemak without the carb over-burden.

Preparation Time:

Preparation Time: 10-15 minutes

Cooking Time: 5-10 minutes

Total Time: 20-25 minutes 

Cooking Tips:

Use Fresh Cauliflower Rice:
Fresh cauliflower rice gives the best texture and flavor, but you can also use frozen for convenience.

Crisp the Chicken:
For extra crunch, fry the chicken until golden and crispy. You can also air-fry for a healthier option.

Make Sambal Ahead:
Prepare sambal in advance for more depth of flavor—let it sit for at least an hour before serving.

Don’t Overcook the Eggs:
Boil eggs to your preferred doneness—soft-boiled eggs with a runny yolk work wonderfully in this dish.

Adjust Spice Levels:
Control the heat of the sambal by adjusting the amount of chili or adding a bit of sugar for balance.

Toast the Peanuts:
Lightly toast the peanuts to enhance their flavor and add an extra crunch to the dish.

Keep the Cucumber Fresh:
Slice cucumber just before serving to maintain its crispness and freshness.

EQUIPMENT:

  • Knife
  • Cutting Board
  • Frying Pan or Skillet
  • Saucepan (for boiling eggs)
  • Grater or Food Processor (for cauliflower rice)
  • Spoon or Tongs (for flipping chicken)
  • Bowl (for mixing sambal)
  • Measuring Cups and Spoons
  • Air Fryer or Oven (optional for crispy chicken)

INGREDIENTS:

Fried Chicken 

  • 2 boneless Chicken Thighs 
  •  1/2 tsp. Curry Powder 
  •  1/4 tsp. Turmeric Powder 
  • 1/2 tsp. Lime Juice 
  •  1/8 tsp. Salt 
  • 1/2 tsp. Coconut Oil

 Nasi Lemak 

  • 3 tbsp. Coconut Milk (from the can) 
  • 3 slices Ginger 
  •  1/2 small Shallot, sliced 
  •  1/4 tsp. Salt (or to taste) 
  • 7 oz. riced Cauliflower 
  • 4 slices Cucumber 

Fried Egg 

  • 1 large Egg 
  • 1/2 tbsp. Unsalted Butter

INGREDIENT NOTES:

Cauliflower Rice:
Use fresh cauliflower for the best texture, or opt for pre-riced cauliflower for convenience.

Coconut Milk:
Full-fat coconut milk adds richness and authentic flavor, making the dish creamy and aromatic.

Chicken:
Fried or grilled chicken thighs work best for juicy, tender meat, but you can use any preferred protein.

Sambal:
Sambal can be made mild or spicy depending on your preference—adjust the chili level to suit your taste.

Peanuts:
Roasted, unsalted peanuts add crunch and flavor; you can substitute with other nuts if preferred.

Eggs:
Boil eggs to your desired consistency—soft-boiled with a runny yolk is ideal for this dish.

Cucumber:
Fresh, crispy cucumber slices balance the richness of the coconut and sambal with a refreshing crunch.

INSTRUCTION:

Step 1: 

 Prepare 7 oz. of cauliflower rice by grating or processing the cauliflower, then squeeze out any excess water. Set aside.

Step 2:

 Marinate 2 boneless chicken thighs with 1/2 tsp curry powder, 1/4 tsp turmeric powder, 1/2 tsp lime juice, and 1/2 tsp salt. Set aside.

Step 3: 

Prepare sambal according to your recipe (or use a pre-made sambal from the website).

Step 4: 

Fry the marinated chicken thighs in a pan until golden brown and cooked through.

Step 5: 

In a saucepan, combine 3 tbsp coconut milk, 3 slices of ginger, 1/2 small shallot, and 1/4 tsp salt (or to taste) over medium heat. Boil for about 1 minute.

Step 6:

 Once bubbling, add the riced cauliflower and mix well to combine with the coconut milk mixture.

Step 7:

 Serve the cauliflower rice with 2 slices of cucumber, a fried egg, 1 tbsp sambal, and 1 piece of fried chicken thigh. Enjoy!

Nutritional Facts :

  • Calories: 450-500 kcal
  • Protein: 35-40g
  • Carbohydrates: 10-12g
  • Fiber: 4-5g
  • Net Carbs: 6-8g
  • Fat: 30-35g
  • Saturated Fat: 10-12g (from coconut milk and chicken)
  • Monounsaturated Fat: 8-10g
  • Sodium: 600-800mg (depending on added salt and sambal)
  • Sugar: 3-4g (mostly from coconut milk and sambal)
  • Vitamin A: 15-20% DV (from turmeric, sambal, and egg)
  • Vitamin C: 15-20% DV (from cucumber and sambal)
  • Calcium: 6-8% DV (from coconut milk and egg)
  • Iron: 15-20% DV (from chicken, cauliflower, and sambal)

Key Notes:

While planning Keto Nasi Lemak, there are a couple of featured discussions to guarantee the best outcomes. To start with, make a point to crush out any overabundance water from the cauliflower rice subsequent to ricing it. This will keep the rice from becoming spongy and will assist with accomplishing a surface like conventional rice. Marinating the chicken for no less than 15-30 minutes is essential to let the kinds of the curry powder, turmeric, and lime juice inject the meat. While broiling the chicken, hold back nothing, firm outside to diverge from the smooth coconut cauliflower rice. Be aware of how much coconut milk you use — it gives lavishness, yet a lot of can make the rice excessively smooth, while too little can bring about a drier surface. Change the zest level of your sambal to suit your inclinations, adding more stew for intensity or diminishing it for a milder character. For changed it up, you can finish off the dish with additional items like toasted sesame seeds, broiled shallots, or even avocado cuts for additional crunch and extravagance. Extras can be put away in a water/air proof holder for 2-3 days, however the chicken is best eaten in something like a little while. Finally, go ahead and tweak the recipe by trading out the chicken for different proteins like shrimp, meat, or even tofu for a plant-based choice. 

TIPS :

Press the Cauliflower Rice:
Squeeze out excess moisture from the cauliflower rice to avoid sogginess and improve texture.

Marinate the Chicken:
Allow the chicken to marinate for at least 15-30 minutes to enhance the flavor.

Fry the Chicken Crisp:
Fry the chicken until golden brown and crispy for a satisfying texture contrast.

Adjust the Sambal Heat:
Control the spice level of sambal by adjusting the amount of chili to your preference.

Use Full-Fat Coconut Milk:
For richness and flavor, use full-fat coconut milk in both the rice and sambal.

Top with Extra Crunch:
Add toppings like toasted sesame seeds, fried shallots, or avocado for additional texture and flavor.

Serve Immediately:
Serve the dish right away to maintain the freshness of the cucumber and crispy chicken.

Store Separately:
Keep leftover rice, chicken, and sambal separate to maintain the crispy texture of the chicken.

 Storage:

To store extras, keep the cauliflower rice, chicken, and sambal in isolated water/air proof holders. The cauliflower rice can be saved in the cooler for as long as 3 days, while the chicken is best eaten inside 1-2 days for ideal newness. On the off chance that you intend to store the sambal, it very well may be saved in the cooler for up to 4-5 days. While warming, fresh the chicken again in a skillet or stove to keep up with its crunch.

KETOGENIC NASI LEMAK

FOR MORE FREE KETO MEAL PLAN : Flavor Keto