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Low Carb Malaysian Sambal Chicken Rice Bowl

Sticky, spicy sambal chicken over fluffy white Qetoe Rice with a crispy fried egg, cucumber, lime and fried shallots. All the nasi lemak feels in 25 minutes, with around half the carbs of regular rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 serves
Course: Main Course
Cuisine: Asian
Calories: 582
Ingredients Method Notes

Ingredients
  

  • 1 packet Qetoe Rice
  • 400g skinless chicken thigh fillets, cut into 3cm pieces
  • 1/2 tsp salt
  • 1 tbsp vegetable oil
  • 45g sambal oelek
  • 2 garlic cloves, grated
  • 1 French shallot, finely chopped
  • 1 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tbsp Qetoe Sweet Chilli Sauce
  • 2 tbsp water
  • 1 tbsp lime juice
  • 2 eggs
  • 1 tsp vegetable oil, extra
  • 1 Lebanese cucumber, sliced
  • 5g fried shallots
  • 1 long red chilli, sliced
  • 1 spring onion, thinly sliced
  • 2 tbsp fresh coriander leaves
  • 1 lime, halved

Method
 

  1. Toss the chicken with the salt.
  2. Mix the sambal oelek, garlic, chopped shallot, tomato paste, soy sauce, Qetoe Sweet Chilli Sauce and water in a small bowl.
  3. Heat the 1 tbsp oil in a large frying pan over medium-high heat. Cook the chicken for 5 to 6 minutes, turning, until golden and cooked through.
  4. Turn the heat to medium, add the sambal mix and toss for 2 to 3 minutes until it thickens into a sticky, glossy coating. Stir through the lime juice.
  5. Meanwhile, cover the Qetoe Rice with boiling water, cover with a plate for 5 minutes, then fluff with a fork.
  6. Fry the eggs in the extra 1 tsp oil until the whites are set and the edges are crispy.
  7. Divide the rice between 2 bowls. Top with the sambal chicken, a fried egg and the cucumber, then finish with the fried shallots, chilli, spring onion, coriander and a lime half.

Notes

Let the sambal really catch in the pan for the last minute so it caramelises onto the chicken. Short on time? Swap the shallot and garlic for 1 extra tbsp sambal oelek.