Nasi Lemak, Malaysia’s beloved national dish, gets a healthy makeover in this simple yet flavorful recipe. Traditionally rich and indulgent, this version uses brown rice, low-fat coconut milk, and no fried toppings — making it lighter without sacrificing taste. Paired with homemade sambal, crisp roasted Ikan Bilis, peanuts, fresh cucumber, and a soft-boiled egg, it’s a wholesome and balanced meal perfect for breakfast or lunch. As the final bowl in our 7-Day Healthy Asian Meal Plan, this dish wraps up the series with bold flavors and nourishing comfort.

Healthy Nasi Lemak

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Servings: 4 servings

Course: Breakfast, Lunch, Main Course

Cuisine: Indonesia, Malaysian, Singapore

Ingredients Equipment Instructions Video Nutrition

Ingredients

  

For Coconut Brown Rice:

• 3 cups brown rice
• 5 cups water
• 1 cup low-fat coconut milk
• 3 pandan leaves (tied into a knot)
• 1 inch fresh ginger (thinly sliced)

For Sambal (Spicy Chili Paste):

• 6 dried chilies (soaked in warm water for 10 mins)
• 2–3 red chilies
• 1 red onion (chopped)
• 5 garlic cloves
• 1 tbsp olive oil
• 2 tbsp tamarind paste
• 2 tsp brown sugar (or coconut sugar)
• Pinch of salt (to taste)

For Garnish and Sides:

• 1 cup raw peanuts
• 1 cup Ikan Bilis (anchovies, cleaned)
• 1 cucumber (thinly sliced)
• 4 eggs (soft-boiled)

Equipment

• Rice cooker or large pot with lid
• Knife and chopping board
• Blender or food processor (for chili paste)
• Non-stick frying pan
• Spoon and spatula
• Small pot (for eggs)
• Plate and cutlery set (for serving)

Instructions

 

1. Cook Coconut Brown Rice

   Rinse brown rice 3–4 times until the water runs clear.

   In a rice cooker or pot, combine rinsed rice, 6 cups of water, coconut milk, pandan leaves, and ginger.

   Cook until the rice is soft and fluffy. (Simmer 40–45 mins if using a pot.)

   Healthy Tip: Brown rice is rich in fiber and more filling than white rice.
2. Make the Sambal

   Blend soaked dried chilies, red chilies, onion, and garlic into a smooth paste.

   Heat 1 tbsp olive oil in a non-stick pan.

   Fry the chili paste for 5–7 minutes until aromatic and oil separates slightly.

   Add tamarind paste, sugar, and salt. Simmer another 2–3 minutes. Adjust taste.

   Healthy Tip: Minimal oil and natural ingredients make this sambal lighter yet flavorful.
3. Roast Garnishes

   In a dry non-stick pan, roast peanuts over medium heat until golden. Let cool and remove the skins.

   In the same pan, roast Ikan Bilis until crispy — no oil needed!

   Healthy Tip: Roasting without oil cuts unnecessary fat while keeping the crunch.
4. Prep the Sides

   Boil eggs for 5–6 minutes for soft, creamy yolks. Cool, peel, and halve.

   Slice cucumbers thinly for a fresh side.
5. Assemble & Serve

   Place coconut rice in the center of a plate.

   Arrange sambal, roasted peanuts, Ikan Bilis, egg halves, and cucumbers neatly around the rice.

   Serve warm and enjoy!

Watch & Cook

Health Benefits

High in dietary fiber from brown rice
Protein-rich with eggs, anchovies, and peanuts
Low in sodium (only a pinch of salt used)
No deep-frying — only dry-roasting and healthy oil
Naturally flavored sambal with fresh aromatics

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Nutrition Facts (Per Serving – Approximate)

Nutrient	Amount
Calories	400–450 kcal
Protein	17 g
Total Fat	12 g
Carbohydrates	60 g
Dietary Fiber	7 g
Sodium	250–300 mg

Based on 4 servings. Actual values may vary based on ingredients used.