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Nasi Campur Mixed Rice Plate

An Indonesian mixed rice plate where steamed white rice is served alongside a colorful spread of small portions including spiced ground pork, stir-fried greens, fried tempeh, and sambal. Every element can be prepped ahead.

55 minMediumServes 4560 cal/serving

IndonesianLunchStovetopStandardHigh ProteinLow-Sodium

Ingredients

  • 2 cups jasmine rice, rinsed
  • 3 cups water
  • 1 lb ground pork
  • 8 oz tempeh, sliced 1/4-inch thick
  • 4 baby bok choy, halved
  • 6 garlic cloves, minced
  • 4 shallots, minced
  • 4 tbsp kecap manis (sweet soy sauce)
  • 2 tbsp soy sauce
  • 2 tbsp sambal oelek (or sriracha)
  • 6 tbsp vegetable oil
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1/4 cup fried shallots (store-bought or homemade)

Instructions

  1. 1

    Cook the rice: bring 2 cups rinsed jasmine rice and 3 cups water to a boil in a medium saucepan. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 more minutes, then fluff with a fork.

  2. 2

    Cook the spiced pork: heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add half the 6 minced garlic cloves and half the 4 minced shallots, cook 1 minute. Add 1 lb ground pork and cook, breaking it up, until no longer pink and cooked through to an internal temperature of 160°F (71°C), about 6 minutes. Stir in 1 tsp ground coriander, 4 tbsp kecap manis (sweet soy sauce), and half the 2 tbsp soy sauce. Cook 2 more minutes until glazed. Set aside.

  3. 3

    Fry the tempeh: heat 2 tablespoons vegetable oil in the same skillet over medium-high heat. Add 8 oz sliced 1/4-inch thick tempeh in a single layer and fry for 3 minutes per side until golden and crispy. Transfer to a plate.

  4. 4

    Stir-fry the greens: add the remaining vegetable oil to the skillet over high heat. Add the remaining garlic cloves and cook 30 seconds, then add 4 halved baby bok choy. Toss and cook 3-4 minutes until tender-crisp. Season with the remaining soy sauce and 1 tsp salt.

  5. 5

    Assemble the plates: divide the jasmine rice among plates. Arrange the pork, tempeh, and baby bok choy alongside the rice in separate portions. Add a spoonful of 2 tbsp sambal oelek (or sriracha) on the side. Scatter 1/4 cup fried shallots (store-bought or homemade) over the rice.

Questions

Can I make Nasi Campur Mixed Rice Plate gluten-free?

Yes. The gluten in this entry is 4 tbsp kecap manis (sweet soy sauce), 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Can I make Nasi Campur Mixed Rice Plate ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Nasi Campur Mixed Rice Plate?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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