Quick Nasi Campur with Tempeh and Egg
Quick Nasi Campur with Tempeh and Egg
Embark on a culinary journey to Indonesia with this "Quick Nasi Campur with Tempeh and Egg," a vibrant and flavorful one-dish meal that simplifies a beloved Indonesian classic for busy weeknights. Nasi Campur, meaning 'mixed rice,' is a true embodiment of Indonesian hospitality, with each region and household offering its unique take on this delightful assortment. Historically, it evolved as a practical way to serve a variety of dishes alongside rice, reflecting the archipelago's diverse culinary landscape and abundant local ingredients. This approachable version brings the comforting essence of a traditional Nasi Campur to your table in under an hour. Imagine fluffy, steamed rice forming the heart of your dish, crowned with savory pan-fried tempeh, a perfectly fried egg with a runny yolk, and a medley of lightly seasoned vegetables. The crowning glory is a quick, zesty sambal that provides a delightful kick, tying all the elements together. It's a fantastic introduction to Indonesian cuisine, offering a complex yet harmonious blend of textures and tastes – salty, sweet, savory, and spicy – in every bite. Perfect for exploring Indonesian flavors without extensive preparation, this recipe celebrates the beauty of simple, fresh ingredients coming together to create a satisfying and universally loved meal experience.
- Preparation time
- 15 min
- Cooking time
- 20 min
- Total time
- 35 min
- Servings
- 2
Instructions
Prepare the Rice and Tempeh
- 1Cook rice according to package directions, or reheat pre-cooked rice.
- 2In a small bowl, toss the tempeh cubes with 1 tablespoon of Indonesian soy sauce. Let marinate for at least 10 minutes.
Cook the Components
- 1Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat. Add the marinated tempeh and pan-fry until golden brown and slightly crispy on all sides, about 5-7 minutes.
- 2Remove tempeh from the skillet and set aside. Add another teaspoon of oil to the skillet, crack in the eggs, and fry them to your desired doneness (sunny-side up or over-easy recommended).
- 3In the same skillet (or a separate wok/pan), heat the remaining 2 tablespoons of vegetable oil over medium-high heat. Add minced garlic and sliced shallots (if using) and stir-fry until fragrant.
- 4Add the mixed vegetables to the pan and stir-fry for 2-3 minutes until they are tender-crisp.
- 5Stir in the remaining 2 tablespoons of Indonesian soy sauce and the chili paste. Cook for another minute, ensuring vegetables are evenly coated. Season with salt and pepper if needed.
Assemble the Nasi Campur
- 1Spoon a generous portion of cooked rice into each serving bowl.
- 2Arrange the pan-fried tempeh, fried egg, and seasoned vegetables alongside the rice.
- 3Serve immediately with lime wedges on the side for squeezing over the dish.
Nutrition Information
- Calories
- 551 kcal
- Protein
- 25 g
- Fat
- 23 g
- Carbs
- 66 g
| Nutrient | Per serving |
|---|---|
| Calories | 551 kcal |
| Protein | 25 g |
| Fat | 23 g |
| Carbs | 66 g |
Tips
- Marinate tempeh for at least 10 minutes to allow flavors to penetrate fully.
- Don't overcrowd the pan when frying tempeh or eggs for optimal browning and texture.
- Accompany with extra sambal or thinly sliced chilies for those who love extra heat.
