Indonesian & Malaysian · Lunch · Dinner

Nasi Campur

Name: Nasi Campur
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Cuisine: Indonesian & Malaysian
Ingredients: 1 1/2 cups brown rice; 3 1/4 cups water for rice; 2 medium chicken breast, skinless; 3 cups water for poaching chicken; 4 medium shallots; 5 cloves garlic; 3 large red chillies; 3/4 tsp ground turmeric; 1 tsp ground coriander; 1 tsp brown sugar; 1 tbsp vegetable oil; 1 block tempeh; 1 1/2 tbsp kecap manis (sweet soy sauce); 1 1/2 cups, cut green beans; 1 cup bean sprouts; 5 cups loosely packed spinach; 1/4 cup unsweetened desiccated coconut; 1 tbsp lime juice; 4 large eggs; 1 small cucumber; 1/2 tsp salt

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

A colourful Indonesian plate of nutty brown rice surrounded by spiced shredded chicken, sweet-savoury tempeh, coconut-tossed vegetables and a boiled egg. It is lighter on oil than the street version but keeps all the bold, fragrant flavours.

Prep: 30 min
Cook: 40 min
Total: 70 min
Serves: 4

Medium
Dairy Free
High protein

35%

Per serving707kcal35% of a 2,000 kcal day

49gProtein

80gCarbs

22gFat

7gFiber

Calories come from: Carbs 45% · Fat 28% · Protein 27%

Jump to recipe

Track it in BerryFit and see how it fits your own daily target. Get the app ›

Ingredients

For 4 servings

1 1/2 cups300 gbrown rice
3 1/4 cups780 gwater for rice
2 medium400 gchicken breast, skinless
3 cups750 gwater for poaching chicken
4 medium60 gshallots
5 cloves15 ggarlic
3 large30 gred chillies
3/4 tspground turmeric
1 tspground coriander
1 tspbrown sugar
1 tbsp14 gvegetable oil
1 block200 gtempeh
1 1/2 tbsp30 gkecap manis (sweet soy sauce)
1 1/2 cups, cut150 ggreen beans
1 cup100 gbean sprouts
5 cups loosely packed150 gspinach
1/4 cup20 gunsweetened desiccated coconut
1 tbsp15 glime juice
4 large200 geggs
1 small150 gcucumber
1/2 tspsalt

Steps

1
Rinse the brown rice, add it to a pot with 780 ml water, bring to a boil, then cover and simmer on low for 35 minutes until tender; rest 5 minutes off the heat.
2
Meanwhile, put the chicken in a saucepan with 750 ml water, bring to a gentle simmer and poach for 15–18 minutes until cooked through to 74 °C / 165 °F.
3
While the chicken poaches, blend or pound the shallots, garlic, chillies, turmeric, coriander and brown sugar into a paste.
4
Place the eggs in a small pan of boiling water and cook for 9 minutes, then cool in cold water, peel and halve.
5
Lift out the chicken, let it cool slightly and shred it with two forks; keep 60 ml of the poaching liquid.
6
Heat half the oil in a non-stick wok, fry two-thirds of the spice paste for 3 minutes until fragrant, add the shredded chicken, the reserved liquid and half the salt, and stir-fry until dry and well coated.
7
Cut the tempeh into thin matchsticks.
8
Wipe the wok, heat the remaining oil and fry the rest of the spice paste for 1 minute, add the tempeh and stir-fry for 5 minutes until golden.
9
Stir the kecap manis into the tempeh and cook for 1 minute until glossy.
10
Blanch the green beans in boiling water for 3 minutes, the bean sprouts for 30 seconds and the spinach for 30 seconds, then drain well.
11
Toast the coconut in a dry pan for 2 minutes until lightly golden.
12
Toss the blanched vegetables with the toasted coconut, lime juice and remaining salt to make the urap.
13
Slice the cucumber.
14
Serve a mound of rice on each plate surrounded by the chicken, tempeh, vegetable urap, two egg halves (one egg) each and cucumber slices.

Swaps, storage and make-ahead

Swaps

Use white jasmine rice instead of brown rice for a softer, more traditional plate that cooks in about 15 minutes.
Replace the chicken with extra tempeh or pan-fried firm tofu and leave out the eggs to make the plate vegan, choosing a kecap manis labelled vegan.
Swap regular kecap manis for one labelled gluten-free, or tamari labelled gluten-free sweetened with a little palm sugar, to make the whole plate gluten-free.
Use frozen cut green beans and bagged baby spinach instead of fresh whole vegetables to save prep time.

Storage

Refrigerate the rice, chicken, tempeh and urap in separate airtight containers within 2 hours and eat within 3 to 4 days; keep peeled boiled eggs and sliced cucumber for no more than 2 days. Reheat the rice and chicken until steaming hot, and don't freeze the urap, eggs or cucumber because they turn watery.

Make ahead

Cook the rice, poach and shred the chicken and make the spice paste up to 2 days ahead, keeping each covered in the fridge. Boil the eggs a day ahead, but toss the urap and slice the cucumber just before serving so they stay fresh.

Nutrition values are for the recipe as written.

Track this in BerryFit

Log Nasi Campur in one tap and see how it fits your remaining calories for today.

Or ask Coach Berry to change it

Make it veganMore proteinFewer calories

Download on theApp Store Get it onGoogle Play

Allergens and nutrition

Contains: SoyGlutenEggs

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (844 g)	Per 100 g
Calories	707 kcal	84 kcal
Protein	49.1 g	5.8 g
Carbohydrates	80.2 g	9.5 g
of which sugars	10.3 g	1.2 g
Fiber	7 g	0.8 g
Fat	22.4 g	2.7 g
of which saturated	7.1 g	0.8 g
Sodium	695 mg	82 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.