Nasi Goreng Tray Bake

The first time I made this tray bake Nasi Goreng, my kitchen filled with those incredible Indonesian spices that usually take hours of stir-frying to achieve. My roommate poked her head in, asking if I'd secretly ordered takeout. When I pulled that bubbling tray from the oven, eggs perfectly nestled in little wells, she couldn't believe it all happened in one pan with zero standing over a hot stove.

Last winter when my sister came over exhausted from work, I threw this together without even thinking twice. We sat cross-legged on the floor with the tray between us, squeezing lime wedges over our plates and catching up properly for the first time in months. Sometimes the best meals aren't about fancy presentation—they're about the warmth they bring to the table.

Ingredients

• 2 large chicken breasts, cut into bite-sized pieces: Cutting them into uniform chunks ensures everything cooks evenly and you get perfect morsels in every bite
• 3 large eggs: These create those glorious rich wells that make this tray bake feel incredibly indulgent despite being so simple
• 300 g long-grain rice (uncooked), rinsed: Rinsing until the water runs clear prevents gummy rice and guarantees those perfect separate grains we all want
• 1 large onion, finely chopped: The foundation of so much flavor, these will caramelize slightly in the oven and become sweet and golden
• 2 cloves garlic, minced: Fresh garlic transforms in the oven from sharp to mellow and deeply aromatic
• 1 red bell pepper, diced: Adds sweetness and pops of vibrant color that make this dish feel celebratory
• 100 g frozen peas: These little green gems bring sweetness and texture without any prep work
• 2 spring onions, sliced (for garnish): That fresh bite right at the end cuts through the rich savory elements
• 1 small carrot, grated: Grating means it practically disappears into the rice while adding subtle sweetness and color
• 3 tbsp kecap manis (sweet soy sauce): This thick, syrupy Indonesian soy sauce is absolutely essential for that authentic caramel-like depth
• 2 tbsp soy sauce: Provides the salty backbone that balances the sweetness of the kecap manis
• 1 tbsp sriracha or chili sauce: Even if you think you don't like heat, this tiny amount wakes up all the other flavors
• 1 tsp ground coriander: Adds that warm, citrusy note that makes Indonesian food so distinctive
• 1 tsp ground cumin: Earthy and aromatic, this is what fills your kitchen with those incredible smells
• 1 tbsp vegetable oil: Helps the rice get those crispy, golden edges we all crave
• Salt and freshly ground black pepper: Don't skip seasoning the chicken before it goes in—the difference is remarkable
• 2 tbsp crispy fried shallots: These add the most incredible crunch and savory finish
• Fresh cilantro leaves: Bright and herbaceous, it makes the whole dish feel lighter
• Lime wedges: A squeeze of fresh lime right before eating is what makes all the flavors sing

Instructions

Get your oven ready and prepped:

Preheat to 200°C (400°F) and give a large baking tray a light coating of oil—this prevents sticking and helps with cleanup

Season the chicken:

Toss the chicken pieces with 1 tablespoon soy sauce, salt, and pepper in a bowl, then let them sit while you prep everything else

Build the rice base:

Spread the rinsed rice over your tray, then scatter with onion, garlic, bell pepper, grated carrot, and frozen peas

Make the liquid magic:

Whisk together kecap manis, remaining soy sauce, sriracha, coriander, cumin, and 700 ml boiling water until combined

Assemble everything:

Pour the liquid evenly over the rice and vegetables, then scatter the seasoned chicken on top and drizzle with vegetable oil

Cover and bake:

Tightly cover with foil and bake for 30 minutes—the rice will absorb all that flavorful liquid and steam to perfection

Create the egg wells:

Remove the foil, give everything a gentle stir, then make three shallow wells and crack an egg into each one

Final bake:

Return to the oven uncovered for 8–10 minutes until the whites are set but yolks remain gloriously runny

Finish with flair:

Scatter with spring onions, crispy shallots, and cilantro, then serve with lime wedges for squeezing

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This recipe has become my go-to when friends drop by unexpectedly. There's something so convivial about pulling a steaming tray from the oven and everyone diving in together, the aroma of caramelized soy and toasted spices filling the room. It turns a regular Tuesday into something that feels like a celebration.

Making It Your Own

I've swapped chicken for prawns when I wanted something lighter, and honestly the result was just as delicious. The key is keeping the pieces uniformly sized so everything finishes cooking at the same time. When I'm cooking for vegetarians, firm tofu cubes work beautifully—they develop these lovely golden edges in the oven that add great texture.

The Rice Secret

Long-grain rice is non-negotiable here because it holds its shape during that long steam and bake process. I learned this the hard way when I tried using jasmine rice once and ended up with a glorified rice pudding situation. Rinse it until the water runs completely clear—those extra thirty seconds make all the difference between fluffy grains and a gummy mess.

Serving Suggestions

Sometimes I'll scatter roasted peanuts over the top right before serving for extra crunch and a hit of protein. A simple cucumber salad with rice vinegar on the side cuts through the richness perfectly. Keep extra lime wedges at the table—that bright acidity is personal and some people (me) love a lot more than others.

• Make a double batch and freeze the leftovers for those nights when cooking feels impossible
• Leftovers actually taste better the next day when the flavors have had time to develop further
• If your eggs are cooking too fast, tent the tray loosely with foil for the last few minutes

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There's something deeply satisfying about a meal that looks impressive but requires almost no active cooking time. This tray bake has saved me on countless busy weeknights, and somehow it never fails to make the house feel like home.

Recipe FAQs

→ Can I use cooked rice instead of uncooked?

This method specifically calls for uncooked rice, which steams perfectly in the liquid. Using pre-cooked rice would result in a mushy texture since it would absorb too much moisture during the extended baking time.

→ What can I substitute for kecap manis?

Kecap manis is essential for authentic flavor. If unavailable, mix equal parts soy sauce and brown sugar, simmering until slightly thickened. Molasses mixed with regular soy sauce also works well as a backup.

→ Is this dish spicy?

The base version has mild heat from aromatics. The sriracha is optional and can be adjusted to taste. For more spice, add fresh chilies or increase the chili sauce. For no heat, omit sriracha entirely.

→ Can I make this vegetarian?

Simply replace chicken with firm tofu cubes or extra vegetables. Add tofu during the final 15 minutes to prevent it from becoming too soft. Ensure your soy sauce brands are vegetarian-friendly.

→ How do I store and reheat leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat covered in the oven at 180°C (350°F) for 15-20 minutes, or microwave individual portions. The eggs may become slightly firmer upon reheating.

→ Can I prepare this ahead?

Prepare all ingredients and store them separately in the refrigerator. Combine everything in the tray and bake when ready. The assembled dish should not sit uncooked for more than 2 hours before baking.