High Protein Nasi Uduk
Elevate your meal prep with High Protein Nasi Uduk, a nutritious twist on Indonesia’s classic coconut rice dish. This aromatic recipe combines fluffy jasmine rice cooked in creamy coconut milk infused with pandan leaves, lemongrass, and bay leaves for a truly fragrant base. Paired with lean, spice-rubbed chicken breast, crispy golden tofu, and perfectly hard-boiled eggs, this dish is not only a feast for the senses but packed with protein to fuel your day. A quick sauté of shallots and garlic brings an extra layer of savory flavor, while optional fried shallots provide a delightful crunch. Ready in just over an hour, this wholesome recipe is perfect for meal prep or family dinners, with a serving suggestion of fresh vegetables or sambal on the side for added zing.
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Recipe Information
Ingredients
- 2 cups jasmine rice
- 1.5 cups coconut milk
- 1 cup water
- 2 pandan leaf
- 1 lemongrass stalks
- 2 bay leaves
- 1 teaspoon salt
- 2 chicken breast, skinless
- 200 grams firm tofu
- 4 hard-boiled eggs
- 4 shallots
- 3 garlic cloves
- 1 teaspoon ground turmeric
- 0.5 teaspoon black pepper
- 3 tablespoons vegetable oil
- 0.25 cup fried shallots (optional for garnish)
Instructions
Rinse the jasmine rice under cold water until the water runs clear.
In a medium pot over medium-high heat, combine coconut milk, water, pandan leaves, lemongrass stalk, bay leaves, and salt. Bring to a gentle boil.
Add the rinsed rice to the pot, stir, and once it begins to boil, reduce it to a simmer. Cover the pot with a lid and let it cook for about 18-20 minutes, or until the rice is tender and liquid is absorbed.
While the rice is cooking, season the chicken breasts with turmeric, black pepper, and a pinch of salt.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side or until fully cooked. Remove and let rest before slicing.
Cut the tofu into bite-sized cubes. In the same skillet, add another tablespoon of oil and fry tofu until golden. Remove from heat and set aside.
Slice the shallots and garlic cloves thinly. In the skillet, add the remaining tablespoon of oil, and sauté the shallots and garlic until golden brown and fragrant.
To assemble, serve the coconut rice with sliced chicken, tofu, and halves of hard-boiled eggs. Top with fried shallots for garnish.
Enjoy your high-protein nasi uduk served with a side of sambal or fresh vegetables if desired.
Nutrition Facts
Calories |
2426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 28.8 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 3085 mg | 134% | |
| Total Carbohydrate | 251.8 g | 92% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 44.7 g | ||
| Protein | 130.0 g | 260% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 711 mg | 55% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2870 mg | 61% | |
*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.
