Low Fat Nasi Lemak
Craving the comforting flavors of a classic Malaysian dish without the guilt? Look no further than this Low Fat Nasi Lemak, a healthier twist on the beloved favorite. Made with nutritious brown rice simmered in light coconut milk and gently infused with aromatic pandan leaves, this recipe keeps the signature coconut aroma intact while slashing the calories. Juicy low-fat chicken breast is marinated in a flavorful blend of low-sodium soy sauce, turmeric, ginger, and fresh aromatics, then pan-seared to perfection. Served alongside crisp cucumber slices, roasted peanuts, creamy boiled eggs, and optional crispy anchovies, this wholesome take retains all the rich textures and bold tastes of traditional Nasi Lemak while staying heart-healthy. Whether you're meal-prepping or seeking a lighter indulgence, this recipe is a delicious, quick-to-make option that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 0.5 cup Coconut milk, light
- 0.5 teaspoon Salt
- 2 Pandan leaves (optional)
- 200 grams Low-fat chicken breast
- 2 tablespoons Low-sodium soy sauce
- 1 Red chili, thinly sliced
- 2 Garlic cloves, minced
- 3 Shallots, sliced
- 1 teaspoon Ginger, minced
- 0.5 teaspoon Ground turmeric
- 0.5 Cucumber, sliced
- 0.25 cup Roasted peanuts
- 2 Boiled eggs, halved
- 0.25 cup Anchovies, optional
Instructions
Rinse the brown rice under cold water until the water runs clear.
In a medium saucepan, combine the brown rice, water, light coconut milk, and salt. Add the pandan leaves for fragrance if using.
Cover the saucepan and bring to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer until the rice is fully cooked, about 30 minutes.
While the rice is cooking, prepare the chicken. Cut the low-fat chicken breast into bite-sized pieces.
In a bowl, combine the chicken, low-sodium soy sauce, sliced red chili, minced garlic, sliced shallots, minced ginger, and ground turmeric. Mix until the chicken pieces are well-coated.
Heat a non-stick pan over medium heat. Add the marinated chicken and cook until browned and cooked through, approximately 7-10 minutes.
Remove the cooked chicken from the pan and set aside.
Once the rice is cooked, discard the pandan leaves and fluff the rice with a fork.
To assemble the Nasi Lemak, place a portion of the brown rice on each plate.
Arrange the cooked chicken, sliced cucumber, roasted peanuts, and boiled egg halves around the rice.
Optionally, add a few anchovies if desired.
Serve immediately and enjoy this healthier version of Nasi Lemak.
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 4709 mg | 205% | |
| Total Carbohydrate | 115.0 g | 42% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 29.7 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 359 mg | 28% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2392 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
