Mixed rice plate with assorted Indonesian side dishes
Indonesian Nasi Campur
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Servings
4
4 plates
Difficulty
Medium
Cost
Moderate
$$
Indonesian Nasi Campur
Mixed rice plate with assorted Indonesian side dishes
★4.7(18)
A festive plate of steamed rice surrounded by an array of Indonesian side dishes — sambal, fried tempeh, shredded chicken, egg, vegetables, and crispy shallots. A little bit of everything.
30m
Prep Time
30m
Cook Time
60m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Nasi campur means "mixed rice" — a plate where steamed rice serves as the canvas for a rotating selection of side dishes. Every nasi campur plate is different and always satisfying.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Indonesian Nasi Campur special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 3 cups steamed jasmine rice
- 1/2 lb chicken breast, poached and shredded
- 4 oz tempeh, sliced and fried
- 2 tbsp sambal oelek
- 1 cup stir-fried long beans or green beans
- 4 fried eggs
Instructions
- 1
Prepare steamed rice and shred the poached chicken, seasoning with a pinch of turmeric and salt.
- 2
Fry sliced tempeh until golden and crispy on both sides.
- 3
Stir-fry green beans with garlic and a splash of kecap manis until tender-crisp.
- 4
Fry eggs sunny-side up. Prepare sambal and any additional sides.
- 5
Mound rice on plates and arrange chicken, tempeh, green beans, egg, sambal, and fried shallots around it.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
ChickenBeef rendang or pulled pork
Any protein works on a nasi campur plate
TempehFried tofu
Another common Indonesian protein option
Tips & Storage
Pro Tips
Nasi campur is infinitely customizable — use whatever side dishes you have on hand.
Add prawn crackers (kerupuk) for an essential crunchy contrast.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat each component separately. Microwave rice with a damp paper towel.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (215mg) · 4 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein26g
Carbohydrates18g
Fat52g
Fiber720mg
Sugar3g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is there a fixed recipe for nasi campur?
- No, it varies by region, household, and what is available. The concept is mixed rice with multiple sides.
- What are common nasi campur sides?
- Rendang, sambal, satay, tempeh, perkedel (potato fritters), vegetables, and fried egg are all popular.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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