Gluten-Free Nasi Campur

Dive into the vibrant flavors of Southeast Asia with this Gluten-Free Nasi Campur, a wholesome Indonesian mixed rice dish reimagined for gluten-free dining. Fragrant coconut jasmine rice forms the heart of this recipe, complemented by tender, caramelized chicken marinated in gluten-free soy sauce, honey, garlic, and ginger. Fresh and colorful vegetables like julienned carrots, crisp cucumber slices, and bean sprouts bring a delightful crunch, while a perfectly fried egg and a dollop of spicy sambal oelek add rich layers of flavor. Topped with optional crispy fried shallots, this easy-to-make recipe is perfect for a satisfying dinner or special occasion. Packed with diverse textures and bold, aromatic ingredients, this gluten-free take on a beloved Indonesian classic is sure to impress!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

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)

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch for fluffier rice.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Top each plate with a fried egg and a dollop of sambal oelek. Garnish with optional fried shallots for added crunch.

Step 9

Serve immediately and enjoy the vibrant flavors and textures of Gluten-Free Nasi Campur.

Nutrition Facts

Serving size	1864.1 grams (1864.1g)

Amount per serving	% Daily Value*
Calories	2342

Total Fat 80.40g	103%
Saturated Fat 18.30g	92%
Polyunsaturated Fat 16.90g
Cholesterol 758mg	253%
Sodium 5249mg	228%
Total Carbohydrate 223.30g	81%
Dietary Fiber 10.30g	37%
Total Sugars 49.00g
Protein 175.70g	351%

Vitamin D 105IU	524%
Calcium 312mg	24%
Iron 10mg	55%
Potassium 2606mg	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.

Source of Calories

Fat: 31.2%

Protein: 30.3%

Carbs: 38.5%