Plenty of people have been citing the recent article from Time magazine, in which Malaysia’s nasi lemak is featured as a healthy breakfast choice.

The article itself draws from the piece 10 international breakfasts healthier than yours on eatthis.com, which doesn’t necessarily imply that nasi lemak is actually healthy, just healthier than cereal, the common American breakfast staple.

Time writes that the Malaysian national breakfast dish – and, more and more often, a classic any time of day – is a great healthy option, despite its high fat content. We have to wonder – has the writer actually ever eaten nasi lemak? We all know that it’s not really that healthy – but we know it’s a simple and delicious meal, so we’re happy to eat it anyway.

If you wanted an extra excuse to enjoy your nasi lemak, Time rightly reports that the dish is rich in manganese and protein, which have health benefits. The reason manganese is good for you (the article fails to mention) is because it is thought to help with bone maintenance, regulate the production of the enzyme prolidase, which helps with collagen production and therefore skin health, and  balances blood sugar levels.

As an added bonus, the sambal contains chillies, which get their heat from an ingredient called capsaicin, and this boosts the metabolism, according to some nutritionists.

However, true Malaysian residents know that you don’t need the excuse of a healthy meal to eat nasi lemak. The reason we do it is because it’s delicious. But the article got us thinking – where, in your opinion, is the best nasi lemak in Malaysia? Let us know in the comments below!

*The other breakfasts on the list were:

Meze (olives, tomato, eggs, honey, cubanelle peppers and cucumbers) from Turkey

Shakshouka (eggs poached in a tomato and vegetable sauce) from Israel

Okayu (rice porridge, tofu, pickled vegetables and fermented soy beans) from Japan

Pho (broth with bean sprouts, mint, spring onion, lime, roasted peanuts and chili) from Vietnam

Fūl Medames (stewed fava beans with cumin, parsley, garlic, onion, lemon juice, chili and sometimes eggs) from Egypt

Gallo Pinto (black beans, rice, cumin, pepper and garlic) from Costa Rica

Hafragrautur (oatmeal porridge with cod liver oil, brown sugar, raisins and melon seeds )from Iceland

Kasha (porridge made from oats, millet, buckwheat, or semolina with milk, butter, spices, dried fruits or jam) from Russia

Upma (dry roasted semolina with cumin, chilies and turmeric) from India