Mixed Vegetable Rice (Nasi Campur)

Mixed Vegetable Rice (Nasi Campur)

Steamed rice topped with an assortment of seasoned vegetables, egg, and sambal.

Total 1 hr 10 min Makes 4 servings Calories 520/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Soy

Nasi campur is an Indonesian rice plate built from small servings of vegetables, protein, and condiments arranged around steamed rice. This vegetable version features sautéed green beans, bean sprouts, carrots, and tempeh, each seasoned separately, finished with a fried egg and spicy sambal. It works well for a weeknight dinner that uses whatever vegetables are on hand.

Ingredients

  • 2 cups jasmine rice, rinsed
  • 2 1/2 cups water
  • 8 ounces tempeh, cut into small cubes
  • 3 tablespoons vegetable oil, divided
  • 2 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 8 ounces green beans, trimmed and cut into 2-inch pieces
  • 2 carrots, julienned
  • 2 cups bean sprouts
  • 1 tablespoon sweet soy sauce (kecap manis)
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground white pepper
  • 4 eggs
  • 1/4 cup fried shallots
  • 4 tablespoons sambal oelek
  • 2 cucumbers, sliced

Method

  1. Combine rinsed rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed and rice is tender.

  2. Heat 1 tablespoon of oil in a 9-inch skillet over medium heat. Add tempeh cubes and fry, turning occasionally, until golden brown on most sides.

  3. Remove tempeh to a plate and season with a pinch of salt. Wipe out the skillet.

  4. Heat 1 tablespoon of oil in the skillet over medium heat. Add garlic and shallots and sauté until fragrant and softened.

  5. Add green beans and carrots to the skillet and stir-fry until crisp-tender.

  6. Add bean sprouts, sweet soy sauce, half the salt, and white pepper. Toss to combine and cook just until bean sprouts wilt slightly. Transfer vegetables to a plate.

  7. Heat remaining 1 tablespoon of oil in the skillet over medium heat. Crack in eggs one or two at a time and fry until whites are set and edges are crisp, about 3 minutes each.

  8. Season fried eggs with remaining salt.

  9. Divide steamed rice among four plates. Arrange tempeh, stir-fried vegetables, a fried egg, and sliced cucumber around each portion of rice.

  10. Top each plate with fried shallots and a spoonful of sambal oelek on the side. Serve immediately.

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Mixed Vegetable Rice (Nasi Campur)

Nasi campur is an Indonesian rice plate built from small servings of vegetables, protein, and condiments arranged around steamed rice. This vegetable version features sautéed green beans, bean sprouts, carrots, and tempeh, each seasoned separately, finished with a fried egg and spicy sambal. It works well for a weeknight dinner that uses whatever vegetables are on hand.

1 hr 10 min 4 servings 520 cal

Ingredients

  • 2 cups jasmine rice, rinsed
  • 2 1/2 cups water
  • 8 ounces tempeh, cut into small cubes
  • 3 tablespoons vegetable oil, divided
  • 2 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 8 ounces green beans, trimmed and cut into 2-inch pieces
  • 2 carrots, julienned
  • 2 cups bean sprouts
  • 1 tablespoon sweet soy sauce (kecap manis)
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground white pepper
  • 4 eggs
  • 1/4 cup fried shallots
  • 4 tablespoons sambal oelek
  • 2 cucumbers, sliced

Method

  1. 1

    Combine rinsed rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed and rice is tender.

  2. 2

    Heat 1 tablespoon of oil in a 9-inch skillet over medium heat. Add tempeh cubes and fry, turning occasionally, until golden brown on most sides.

  3. 3

    Remove tempeh to a plate and season with a pinch of salt. Wipe out the skillet.

  4. 4

    Heat 1 tablespoon of oil in the skillet over medium heat. Add garlic and shallots and sauté until fragrant and softened.

  5. 5

    Add green beans and carrots to the skillet and stir-fry until crisp-tender.

  6. 6

    Add bean sprouts, sweet soy sauce, half the salt, and white pepper. Toss to combine and cook just until bean sprouts wilt slightly. Transfer vegetables to a plate.

  7. 7

    Heat remaining 1 tablespoon of oil in the skillet over medium heat. Crack in eggs one or two at a time and fry until whites are set and edges are crisp, about 3 minutes each.

  8. 8

    Season fried eggs with remaining salt.

  9. 9

    Divide steamed rice among four plates. Arrange tempeh, stir-fried vegetables, a fried egg, and sliced cucumber around each portion of rice.

  10. 10

    Top each plate with fried shallots and a spoonful of sambal oelek on the side. Serve immediately.