Nasi Goreng Tray Bake (Printer-Friendly)
Vibrant Indonesian-inspired oven-baked rice dish with chicken, vegetables, and perfectly set eggs.
# What You'll Need:
→ Protein & Eggs
01 - 2 large chicken breasts, cut into bite-sized pieces
02 - 3 large eggs
→ Rice
03 - 10.5 ounces long-grain rice (uncooked), rinsed
→ Vegetables
04 - 1 large onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 3.5 ounces frozen peas
08 - 2 spring onions, sliced (for garnish)
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 (optional, for heat)
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 (optional)
18 - Fresh cilantro leaves (optional)
19 - Lime wedges
# How-To Steps:
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 (if using), ground coriander, ground 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 Advice:
01 -
- The oven does all the hard work, transforming simple ingredients into something that tastes like it came from a street food stall in Jakarta
- You get that perfect crispy bottom layer of rice that everyone fights over, plus tender chicken and runny yolks all in one go
02 -
- Never skip covering with foil for the first 30 minutes—this steaming phase is what cooks the rice properly and prevents it from drying out
- Using boiling water rather than cold in the sauce mixture jump-starts the cooking process and helps the rice absorb the seasoned liquid more evenly
03 -
- Kecap manis is worth seeking out at an Asian grocery store—it's thick, almost like molasses, and nothing else quite replicates its unique sweet-salty depth
- Let the tray rest for 5 minutes after baking before digging in; this helps the rice settle and makes serving much easier