Nasi Goreng Tray Bake (Printable)

A vibrant, oven-baked twist on classic Indonesian fried rice featuring fragrant rice, vegetables, and succulent chicken, all cooked together for maximum flavor.

# 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:

01 - Preheat the oven to 400°F. Lightly grease a large baking tray or roasting pan with oil.
02 - In a bowl, toss the chicken pieces with 1 tablespoon of soy sauce, salt, and pepper. Set aside to marinate.
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 vegetables.
04 - In a measuring jug, whisk together kecap manis, remaining soy sauce, sriracha, ground coriander, cumin, and 3 cups boiling water. Pour evenly over the rice and vegetables.
05 - Scatter the marinated chicken pieces evenly over the top. Drizzle with vegetable oil. Cover the tray tightly with aluminum foil.
06 - Bake covered for 30 minutes, or until rice has absorbed most of the liquid.
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 to 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 on the side.

# Expert Tips:

01 -
  • The whole dish cooks hands-free in one pan, meaning minimal cleanup and maximum flavor infusion
  • The oven method gives you perfectly fluffy rice every time without the constant stirring of traditional fried rice
  • Those baked eggs with their runny yolks create an instant sauce that ties everything together beautifully
02 -
  • The water ratio is crucial; too little and the rice stays crunchy, too much and you'll end up with porridge
  • Letting it rest covered for 5 minutes after baking helps the moisture redistribute evenly
  • The eggs continue cooking even after you pull the tray from the oven, so remove them while yolks still look slightly jiggly
03 -
  • If you cannot find kecap manis, mix equal parts regular soy sauce and dark brown sugar with a splash of water
  • A large roasting pan with higher sides works better than a flat baking sheet to contain all that liquid

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