Gluten-Free Nasi Campur
Bring the vibrant flavors of Indonesia to your table with this Gluten-Free Nasi Campur, a richly layered dish that’s as satisfying as it is stunning. Featuring fragrant coconut rice as its base, this recipe pairs tender caramelized chicken marinated in gluten-free soy sauce, honey, garlic, and ginger with a colorful array of fresh vegetables like julienned carrots, cucumber slices, and crisp bean sprouts. The dish is crowned with a perfectly fried egg and a spicy kick of sambal oelek, while optional fried shallots add an irresistible crunch. With just 30 minutes of prep time, this dish is ideal for a wholesome, gluten-free dinner packed with bold, authentic flavors and a variety of textures. Perfect for weekday meals or special occasions, this Indonesian classic is a feast for both the eyes and the palate!
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 1 cup Coconut milk
- 1 cup Water
- 1 teaspoon Salt
- 1 pound Chopped chicken breast
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Honey
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Vegetable oil
- 1 Carrot, julienned
- 1 Cucumber, sliced
- 1 cup Bean sprouts
- 2 Eggs
- 2 tablespoons Sambal oelek
- 0.25 cup Fried shallots (optional)
Instructions
Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch for fluffier rice.
In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender.
While the rice is cooking, prepare the chicken by marinating it with gluten-free soy sauce, honey, garlic, and ginger. Let it sit for at least 10 minutes.
In a large frying pan, heat the vegetable oil over medium heat. Add the marinated chicken and cook for about 10-12 minutes, stirring frequently, until the chicken is fully cooked and slightly caramelized.
Remove the chicken from the pan. In the same pan, quickly stir-fry the julienned carrot and bean sprouts for 3-4 minutes. Remove from heat and set aside.
In a small pan, fry the eggs sunny-side up or to your desired level of doneness. A medium heat is ideal for cooking the eggs evenly.
To assemble the Nasi Campur, place a generous scoop of coconut rice on each plate. Arrange the chicken, carrots, bean sprouts, and cucumber slices around the rice.
Top each plate with a fried egg and a dollop of sambal oelek. Garnish with optional fried shallots for added crunch.
Serve immediately and enjoy the vibrant flavors and textures of Gluten-Free Nasi Campur.
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 5249 mg | 228% | |
| Total Carbohydrate | 223.3 g | 81% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 49.0 g | ||
| Protein | 175.7 g | 351% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 312 mg | 24% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2606 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
