Keto Nasi Lemak with Coconut Cauliflower Rice and Fried Chicken

Ingredients

• 4 cups Cauliflower Rice
• 1 can Coconut Milk (full-fat)
• 2 leaves Pandan Leaves
• 1 lb Chicken Thighs
• 1/2 cup Coconut Flour
• 2 tsp Spices (turmeric, chili powder, garlic powder)
• 2 cups Vegetable Oil
• 1 large Cucumber
• 4 large Hard-Boiled Eggs
• 2 tbsp Sambal Oelek

Instructions

1. 1Combine the 4 cups of cauliflower rice, the 1 can of coconut milk, and the 2 pandan leaves in a large pot. Place the lid on the pot and steam over medium heat for 10-15 minutes, until the cauliflower rice is tender and has absorbed most of the liquid. Carefully remove and discard the 2 pandan leaves from the cooked cauliflower rice.
2. 2While the cauliflower rice cooks, pat the 1 lb of chicken thighs dry with paper towels. In a shallow dish, combine the 1/2 cup of coconut flour with the 2 tsp of spices (turmeric, chili powder, garlic powder). Dredge each chicken thigh in this seasoned coconut flour mixture, ensuring it is fully coated on all sides.
3. 3Heat the 2 cups of vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C). Carefully place the coated chicken thighs into the hot oil, without overcrowding the skillet, and fry for 6-8 minutes per side, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C); then remove it from the skillet and place on a wire rack to drain.
4. 4While the chicken fries, wash the 1 large cucumber and slice it into 1/4-inch thick rounds.
5. 5To assemble, spoon a generous portion of the cooked coconut cauliflower rice onto each of the 4 plates. Place one piece of the fried chicken on top of the rice on each plate.
6. 6Arrange the sliced 1 large cucumber and one of the 4 large hard-boiled eggs alongside the chicken and rice on each plate. Add a dollop of the 2 tbsp of sambal oelek to each plate.
7. 7Serve the Keto Nasi Lemak immediately.

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