Soy-Free Nasi Campur
Discover the vibrant flavors of Indonesia with this Soy-Free Nasi Campur recipe, a wholesome and colorful meal perfect for any occasion. This beloved mixed rice dish features soft, fragrant jasmine rice cooked in creamy coconut milk, topped with golden turmeric-spiced chicken, sautéed spinach, and tender julienned carrots. Each plate is finished with a perfectly fried egg, crispy fried shallots, and a squeeze of fresh lime for a bright, zesty touch. Free from soy-based ingredients, this recipe caters to dietary needs while preserving the rich, aromatic essence that makes Nasi Campur a family favorite. Simple to prepare and visually stunning, it’s a delicious and satisfying way to enjoy authentic Southeast Asian cuisine from the comfort of your own kitchen.
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 1 cup Coconut milk
- 2 cups Water
- 1 teaspoon Salt
- 500 grams Boneless chicken thighs
- 0.5 teaspoon Salt
- 1 teaspoon Turmeric powder
- 2 pieces Garlic cloves, minced
- 1 piece Red chili pepper, sliced
- 1 stalk Lemongrass, smashed and tied into a knot
- 3 tablespoons Coconut oil
- 200 grams Spinach leaves
- 0.25 teaspoon Salt
- 1 large Carrot, julienned
- 4 pieces Large egg, fried
- 4 tablespoons Fried shallots
- 4 pieces Lime wedges
Instructions
Rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, combine the rice, coconut milk, water, and 1 teaspoon salt. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed. Remove from heat and let it stand, covered, for 10 minutes.
In a large bowl, combine the chicken thighs with 0.5 teaspoon salt, turmeric powder, minced garlic, and sliced red chili pepper. Mix well to coat the chicken.
Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Add the chicken and cook for about 6-8 minutes on each side, or until fully cooked and golden brown.
Remove the chicken from the skillet and set aside. In the same skillet, add the remaining tablespoon of coconut oil.
Add the smashed lemongrass stalk to the skillet and cook for 2 minutes to release the aroma.
Add the spinach leaves and julienned carrot to the skillet. Season with 0.25 teaspoon salt and cook until the spinach is wilted, about 3-4 minutes.
To assemble the Nasi Campur, divide the cooked rice among four plates.
Slice the chicken thighs and arrange them on top of the rice.
Add the sautéed spinach and carrots on the side of each plate.
Top each serving with a fried egg and sprinkle with a tablespoon of fried shallots.
Serve with lime wedges on the side for squeezing over the dish before eating.
Nutrition Facts
Calories |
2472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1169 mg | 390% | |
| Sodium | 5120 mg | 223% | |
| Total Carbohydrate | 181.8 g | 66% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 23.5 g | ||
| Protein | 146.1 g | 292% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 543 mg | 42% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3298 mg | 70% | |
*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.
