Low Sodium Nasi Campur

Elevate your mealtime with this vibrant and guilt-free *Low Sodium Nasi Campur*, a healthier spin on the traditional Indonesian mixed rice dish. Packed with hearty brown rice, tender poached chicken infused with garlic, ginger, and low-sodium soy sauce, and a colorful medley of stir-fried vegetables including broccoli, carrots, and red bell peppers, this dish is as nutritious as it is delicious. Creamy coconut tofu adds a luscious plant-based protein element, while roasted peanuts, fresh cilantro, lime juice, and an optional kick of sambal oelek lend bold, zesty flavors. Perfect for those watching their sodium intake, this wholesome recipe is a satisfying, well-balanced meal that’s both flavorful and easy to prepare.

Nutriscore Rating: 79/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 cups Brown rice
• 4 cups Water
• 1 pound Boneless, skinless chicken breast
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 2 tablespoons Low sodium soy sauce
• 1 tablespoon Sesame oil
• 2 cups Broccoli, cut into florets
• 1 medium Carrot, julienned
• 1 medium Red bell pepper, sliced
• 1 cup Green beans, trimmed
• 12 ounces Firm tofu, cut into cubes
• 1 cup Coconut milk
• 0.5 cup Unsalted peanuts, roasted and coarsely chopped
• 1 whole Lime, juiced
• 0.25 cup Fresh cilantro, chopped
• 1 tablespoon Sambal oelek (optional for heat)

Directions

Step 1

Rinse the brown rice under cool water. In a medium saucepan, combine the rice and water, bring to a boil, then reduce the heat to low. Cover and simmer for 35-40 minutes, until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Step 2

Meanwhile, in a large pot, bring water to a boil, then reduce to a simmer. Add the chicken breast and poach for 15-20 minutes or until fully cooked. Remove from pot and let it cool slightly. Shred the chicken using two forks.

Step 3

In a large skillet, heat 1/2 tablespoon of sesame oil over medium heat. Add the minced garlic and ginger, sauté for 1 minute until fragrant, then add the shredded chicken. Add the low sodium soy sauce, stirring for 3-5 minutes to combine. Set aside.

Step 4

Wipe the skillet clean and add the remaining 1/2 tablespoon of sesame oil. Add broccoli, carrots, red bell pepper, and green beans. Stir-fry for 5-7 minutes until vegetables are tender-crisp. Remove and set aside.

Step 5

In the same skillet, add the tofu cubes. Pour in the coconut milk and cook on low heat for about 5 minutes until the tofu is heated through and the coconut milk slightly reduces.

Step 6

To serve, divide the brown rice among plates. Top with the shredded chicken, stir-fried vegetables, and coconut tofu. Garnish with roasted peanuts, a squeeze of lime juice, fresh cilantro, and sambal oelek if desired. Enjoy your low sodium Nasi Campur!

Nutrition Facts

Serving size	(3148.0g)

Amount per serving	% Daily Value*
Calories	2457.7

Total Fat 92.0g	0%
Saturated Fat 16.1g	0%
Polyunsaturated Fat 5.9g
Cholesterol 385.6mg	0%
Sodium 1958.0mg	0%
Total Carbohydrate 189.2g	0%
Dietary Fiber 36.2g	0%
Total Sugars 40.7g
Protein 233.1g	0%

Vitamin D 22.7IU	0%
Calcium 2761.5mg	0%
Iron 22.0mg	0%
Potassium 4431.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.9%

Protein: 37.0%

Carbs: 30.1%