Nasi Goreng Tray Bake

The first time I made nasi goreng this way, my kitchen smelled like a street food stall in Jakarta. I had been making traditional stir-fried versions for years, always hovering over the wok and ending up with rice stuck to my stove. This tray bake method was accidental born from a too-tired evening but completely transformed how I approach this dish. Now it is my go-to for feeding a crowd without the fuss.

Last winter my sister came over exhausted from work and I threw this together with whatever was in the fridge. She sat at the counter watching the oven, and when I pulled it out bubbling with those golden eggs, she literally clapped. We ate standing up in the kitchen, forks in hand, and she made me write down the method before she even left. That is the kind of dinner this is casual enough for weeknights but impressive enough to make people feel special.

Ingredients

• 2 large chicken breasts: Cutting them into bite-sized pieces helps them cook evenly and stay tender throughout the baking time
• 3 large eggs: Crack them directly into wells during the last minutes of cooking for those beautiful baked eggs
• 300 g long-grain rice: Rinse thoroughly until water runs clear to remove excess starch and prevent gummy texture
• 1 large onion and 2 cloves garlic: These aromatics become sweet and mellow as they roast alongside the rice
• 1 red bell pepper and 1 small carrot: The pepper adds color and slight sweetness while the carrot brings texture
• 100 g frozen peas: No need to thaw first they will cook perfectly in the hot liquid
• 3 tbsp kecap manis: This thick sweet soy sauce is essential for authentic Indonesian flavor
• 1 tsp ground coriander and cumin: These warm spices give the dish its signature aromatic depth

Instructions

Preheat and prepare:

Heat your oven to 200°C (400°F) and lightly grease a large baking tray that will hold everything comfortably.

Season the chicken:

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

Build the rice base:

Spread the rinsed rice evenly across your prepared tray, then top with the chopped onion, minced garlic, diced bell pepper, grated carrot, and frozen peas. Mix gently to distribute everything.

Prepare the sauce:

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

Assemble and cover:

Pour the liquid evenly over the rice and vegetables, scatter the marinated chicken on top, drizzle with vegetable oil, and cover tightly with foil.

Bake covered:

Bake for 30 minutes so the rice can absorb all that spiced liquid and the chicken can cook through.

Add the eggs:

Remove the foil, gently stir the mixture, create three shallow wells in the rice, and crack an egg into each one.

Finish baking:

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

Garnish and serve:

Top with spring onions, crispy fried shallots, fresh cilantro, and serve with lime wedges for squeezing over.

Save

My neighbor smelled this baking through our shared kitchen wall and knocked on my door with a container asking what I was making. The next week she texted me a photo of her version with extra vegetables she added, and now we trade variations back and forth. Food has this way of building community even through oven vents.

Making It Your Own

The beauty of this tray bake lies in its adaptability. I have swapped chicken for prawns during summer and even used firm tofu when my vegetarian niece visited. The key is keeping the cooking time similar and adjusting the liquid if your vegetables are particularly water-heavy.

The Secret To Perfect Eggs

Creating those wells for the eggs is not just about aesthetics it keeps the whites contained so they set properly while protecting those golden yolks from overcooking. I learned this the hard way after my first attempt ended with rubbery eggs scattered across the rice. Now I take my time making little nests and the difference is remarkable.

Serving Suggestions

While this is a complete meal on its own, I love setting out small bowls of extra toppings like roasted peanuts, fresh chile slices, and extra crispy shallots. It lets everyone customize their bowl and makes the whole experience feel more like a gathering than just dinner.

• Have some sambal oelek on hand for guests who crave extra heat
• Serve with prawn crackers for that authentic Indonesian touch
• Keep leftover portions in the fridge and reheat with a splash of water for lunch the next day

Save

There is something deeply satisfying about a one-pan meal that tastes like it came from a restaurant kitchen but took minimal effort. This nasi goreng tray bake has become my answer to busy weeknights without sacrificing flavor.

Recipe FAQs

→ What makes this tray bake different from traditional nasi goreng?

Instead of stir-frying pre-cooked rice in a wok, this version bakes raw rice with vegetables and chicken in one tray. The oven method infuses flavors deeply while requiring minimal hands-on cooking time.

→ Can I use cooked rice instead of uncooked?

This specific method is designed for uncooked rice, as it cooks in the liquid and sauces. Using cooked rice would alter the cooking time and liquid ratios significantly.

→ What can I substitute for kecap manis?

Mix equal parts soy sauce and brown sugar as a replacement. The result will be similar, though authentic Indonesian kecap manis has a unique thickness and caramel flavor profile.

→ How do I know when the rice is fully cooked?

After removing the foil at 30 minutes, taste a few grains of rice. They should be tender with no hardness. If needed, add a splash of boiling water and return to the oven for 5-10 more minutes.

→ Can I make this vegetarian or with other proteins?

Substitute chicken with firm tofu cubes or prawns. For vegetarian options, use tofu and add extra vegetables. Adjust cooking time slightly—tofu and prawns cook faster than chicken.

→ Why are eggs added in wells?

Creating wells allows the eggs to cook directly in the rice, mimicking the traditional presentation where a fried egg tops the dish. The whites set into the rice while yolks remain creamy.