Nasi Goreng Tray Bake (Print View)
Vibrant oven-baked Indonesian fried rice with chicken and vegetables, all on one tray for easy cleanup.
# What You Need:
→ Protein & Eggs
01 - 2 large chicken breasts, cut into bite-sized pieces
02 - 3 large eggs
→ Rice
03 - 1.5 cups long-grain rice (uncooked), rinsed
→ Vegetables
04 - 1 large onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 1 cup frozen peas
08 - 2 spring onions, sliced
09 - 1 small carrot, grated
→ Sauce & Seasonings
10 - 3 tablespoons kecap manis (sweet soy sauce)
11 - 2 tablespoons soy sauce
12 - 1 tablespoon sriracha or chili sauce
13 - 1 teaspoon ground coriander
14 - 1 teaspoon ground cumin
15 - 1 tablespoon vegetable oil
16 - Salt and freshly ground black pepper, to taste
→ Garnish
17 - 2 tablespoons crispy fried shallots
18 - Fresh cilantro leaves
19 - Lime wedges
# How to Make It:
01 - Preheat the oven to 400°F. Lightly grease a large baking tray or roasting pan.
02 - In a bowl, toss the chicken pieces with 1 tablespoon of soy sauce, salt, and pepper. Set aside.
03 - Spread the uncooked rice evenly across the prepared tray. Top with onion, garlic, bell pepper, grated carrot, and frozen peas. Mix gently to distribute.
04 - In a jug, whisk together kecap manis, remaining soy sauce, sriracha, ground coriander, cumin, and 3 cups boiling water. Pour evenly over the rice and vegetables on the tray.
05 - Scatter the marinated chicken pieces evenly over the top. Drizzle with vegetable oil.
06 - Cover the tray tightly with foil. Bake for 30 minutes.
07 - Remove the foil, gently stir the mixture, and create three shallow wells in the rice. Crack one egg into each well.
08 - Return to the oven, uncovered, for 8–10 minutes, or until eggs are just set and chicken is cooked through.
09 - Remove from oven. Garnish with spring onions, crispy fried shallots, cilantro, and serve with lime wedges.
# Expert Tips:
01 -
- The oven does all the work while you catch up on your favorite show
- Leftovers somehow taste even better the next morning for breakfast
- That moment when you crack the eggs into the steaming rice feels like pure magic
02 -
- Resist the urge to stir the rice during that first 30 minutes or it will turn mushy
- Using boiling water instead of cold ensures the rice cooks through properly
- The eggs continue cooking after you pull the tray from the oven, so remove them while yolks still look slightly underdone
03 -
- A larger tray means the rice cooks more evenly with less stirring required
- Let the tray rest for 5 minutes before serving so the flavors settle