Fragrant Indonesian coconut rice served with fried chicken, omelette, tempeh, and sambal — Jakarta's favorite breakfast.
Nasi uduk is a beloved Betawi (Jakarta) dish of rice cooked in coconut milk with lemongrass and pandan leaf, giving it a rich, fragrant flavor. Served as a complete meal with an array of accompaniments — fried chicken, shredded omelette, fried tempeh, peanuts, and sambal — it is Jakarta's quintessential breakfast, though it is enjoyed at any time of day from countless street stalls and warungs.
Serves 4
Combine rice, coconut milk, water, lemongrass, pandan leaf, and salt in a rice cooker or pot. Cook until rice is done.
Fry chicken, make thin omelettes and shred them, fry tempeh slices, and roast peanuts.
Mound coconut rice on a plate. Arrange fried chicken, shredded omelette, tempeh, and peanuts around it. Serve with sambal.
The pandan leaf is key to the aroma — try to find it at Asian grocery stores.
Wrap individual portions in banana leaves for an authentic street-food presentation.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Serve with empal (sweet fried beef) or perkedel (potato fritters) instead of chicken.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.
Coconut rice keeps 1 day refrigerated. Best eaten fresh.
Nasi Uduk is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Regional variations are the rule rather than the exception — neighboring villages, families and even individual cooks adapt the dish to what's in the pantry and what's in season, which is why no two versions taste exactly alike and why the recipe has stayed alive for so long.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
The two most common issues are under-seasoning and rushing the heat. Taste as you go, season in layers, and give aromatics and proteins the time they need to develop color and depth before moving on.
Per serving (400g / 14.1 oz) · 4 servings total
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