Nut-Free Nasi Campur

Experience the vibrant flavors of Indonesia with this Nut-Free Nasi Campur, a delightful twist on a classic dish. This recipe brings together fragrant jasmine rice, tender chicken simmered in a rich coconut milk sauce, and an array of vibrant sides like sautéed green beans, sweet carrots, crispy fried tofu, and perfectly fried eggs—all artfully plated for a feast of both flavor and color. Crafted without any peanuts or tree nuts, this dish provides an allergy-friendly alternative without compromising the authentic taste. Drizzled with sweet and savory kecap manis and brightened with a squeeze of lime, each bite offers a harmonious balance of spicy, sweet, and tangy notes. Perfect for family dinners or impressing guests, this nut-free take on Nasi Campur is as nourishing as it is stunning to serve.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Jasmine rice
• 3 cups Water
• 500 grams Skinless chicken thighs
• 3 Shallots
• 4 Garlic cloves
• 2 Red chili peppers
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground coriander
• 200 milliliters Coconut milk
• 150 grams Cooked green beans
• 150 grams Cooked carrots, sliced
• 200 grams Fried tofu cubes
• 2 Eggs
• 2 tablespoons Kecap manis (sweet soy sauce)
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 2 Lime wedges
• 1 Cucumber, sliced

Directions

Step 1

Rinse the Jasmine rice under cold water until the water runs clear. Combine with 3 cups of water in a rice cooker and cook according to the manufacturer's instructions.

Step 2

While the rice is cooking, slice the shallots, garlic, and red chili peppers thinly.

Step 3

In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add the shallots, garlic, and chili peppers. Sauté until fragrant, about 3-4 minutes.

Step 4

Add ground turmeric and ground coriander to the pan, stirring well to combine with the other ingredients for about 1 minute.

Step 5

Cut the chicken thighs into bite-sized pieces and add them to the pan. Cook until the chicken is browned on all sides, about 8 minutes.

Step 6

Pour in the coconut milk and stir to coat the chicken evenly. Season with salt and cook for another 10 minutes on low heat until the chicken is fully cooked.

Step 7

In a separate pan, fry the eggs sunny-side-up or your desired doneness.

Step 8

Assemble the Nasi Campur by placing a portion of the cooked rice on each plate. Top with the chicken in coconut sauce.

Step 9

Arrange the cooked green beans, carrots, fried tofu cubes, fried egg, and cucumber slices around the rice.

Step 10

Drizzle 1/2 tablespoon of kecap manis over each serving for added sweetness and flavor.

Step 11

Serve with lime wedges on the side for squeezing over the entire dish before eating.

Nutrition Facts

Serving size	2786.4 grams (2786.4g)

Amount per serving	% Daily Value*
Calories	2609

Total Fat 107.80g	138%
Saturated Fat 24.60g	123%
Polyunsaturated Fat 17.00g
Cholesterol 907mg	302%
Sodium 4049mg	176%
Total Carbohydrate 235.90g	86%
Dietary Fiber 21.90g	78%
Total Sugars 57.60g
Protein 185.10g	370%

Vitamin D 82IU	410%
Calcium 1149mg	88%
Iron 22mg	122%
Potassium 3765mg	80%

*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: 36.6%

Protein: 27.9%

Carbs: 35.6%