Pin This This one-tray nasi goreng brings the vibrant flavors of Indonesian cuisine to your oven with minimal effort. Uncooked long-grain rice bakes directly on the tray with colorful vegetables like bell peppers, carrots, and frozen peas, absorbing the rich flavors of kecap manis, soy sauce, and aromatic spices including coriander and cumin. Succulent chicken pieces cook alongside the rice, becoming tender and juicy as they bake. The final touch involves creating wells in the partially cooked mixture to crack eggs directly onto the tray, resulting in perfectly set whites and runny yolks that meld beautifully with the seasoned rice. Finished with fresh spring onions, crispy fried shallots, and cilantro, this dish delivers authentic taste with the convenience of hands-off cooking.
Last winter, when my tiny apartment kitchen felt too cold to stand over a wok, I discovered that Nasi Goreng could actually be baked in one tray. The way the kecap manis caramelized in the oven created these incredible crispy edges on the rice that stir-frying never quite achieved. My roommate wandered in when I pulled it from the oven, attracted by the scent of coriander and cumin wafting through the hallway. Now whenever I need comforting flavors without the stove-top drama, this tray bake is my go-to.
I served this at a casual dinner party last month when my friend mentioned she was craving Indonesian food. Everyone stood around the baking tray, watching the eggs set and grabbing forks to taste straight from the pan. The conversation turned into stories about travel and street food adventures, and suddenly this simple one-pan meal became the centerpiece of a memorable night.
Ingredients
- Chicken breasts: Cutting them into bite-sized pieces helps them cook evenly and absorb all those aromatic spices
- Long-grain rice: Rinsing until the water runs clear prevents that gummy texture and keeps each grain separate
- Kecap manis: This thick sweet soy sauce is non-negotiable for authentic flavor, but a DIY mix works in a pinch
- Eggs: Baking them directly in the rice creates those runny yolks that mix beautifully with every spoonful
- Vegetables: Frozen peas hold up better than fresh ones in the oven, and they add pops of sweetness throughout
Instructions
- Get your oven ready:
- Preheat to 200°C and grease your largest baking tray with a light coating of oil
- Prep the chicken:
- Toss the pieces with one tablespoon soy sauce, salt, and pepper while the oven heats up
- Build your base:
- Spread the rinsed rice across the tray and scatter with onion, garlic, bell pepper, carrot, and peas
- Make the sauce:
- Whisk kecap manis, remaining soy sauce, sriracha if using, coriander, cumin, and boiling water together
- Assemble everything:
- Pour the sauce evenly over the tray, then arrange the marinated chicken on top
- Bake covered:
- Cover tightly with foil and let everything steam together for 30 minutes
- Add the eggs:
- Remove foil, stir gently, make three wells, and crack an egg into each one
- Finish uncovered:
- Bake 8 to 10 more minutes until eggs are set and chicken is cooked through
- Garnish and serve:
- Top with spring onions, crispy shallots, and cilantro, then squeeze fresh lime over everything
Pin This Last week I made this for myself on a rainy Tuesday, curled up with a book and a glass of wine. Something about eating Nasi Goreng from a homey tray instead of a restaurant takeout container made it taste infinitely better. This dish has become my personal version of comfort food that still feels adventurous.
Making It Your Own
Swap chicken thighs for breasts if you prefer darker meat and extra juiciness. The higher fat content keeps everything moist during baking.
Side Dish Ideas
Cucumber salad with a vinegar dressing cuts through the richness beautifully. Some fresh pickled vegetables on the side add the perfect acidic contrast to the sweet and savory rice.
Storage Secrets
This tray bake keeps surprisingly well in the refrigerator for up to three days. The rice continues absorbing those aromatic spices, making leftovers even more flavorful than the first night.
- Reheat covered with foil at 180°C for 15 minutes
- Add a splash of water before reheating to prevent drying out
- The fried eggs are best freshly cooked, so crack new ones when reheating
Pin This There is something deeply satisfying about a entire meal emerging from one simple tray. Hope this brings warmth to your kitchen table too.
Recipe FAQs
- → Can I use cooked rice instead of uncooked?
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This method is specifically designed for uncooked rice, which absorbs the liquid and flavors while baking. Using pre-cooked rice would alter the cooking time and texture significantly.
- → What can I substitute for kecap manis?
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If kecap manis is unavailable, mix equal parts soy sauce and brown sugar to replicate the sweet and savory flavor profile that's essential to authentic nasi goreng.
- → How do I know when the eggs are done?
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The eggs are ready when the whites are fully set but the yolks remain slightly runny, typically after 8-10 minutes of uncovered baking. For firmer yolks, extend the time by 2-3 minutes.
- → Can this be made vegetarian?
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Absolutely. Replace the chicken with firm tofu or extra vegetables, and use a vegetarian-friendly fish sauce substitute or additional soy sauce for depth of flavor.
- → Why cover the tray with foil initially?
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The foil traps steam and moisture, allowing the uncooked rice to cook through properly and become tender before removing it to brown the top and finish cooking the eggs.
