Nasi Goreng Tray Bake

The first time I made this tray bake nasi goreng, I stood in front of the oven watching steam fog up the glass door, completely mesmerized. Something about transforming Indonesia's most beloved street food into a one-pan dinner felt almost too good to be true, yet here it was, bubbling away with that intoxicating aroma of caramelized soy and warm spices. My husband wandered into the kitchen, drawn by the smell, and asked if I'd spent hours stir-frying at the stove. I just smiled and pointed at the oven.

Last winter, when my sister came over exhausted from a new job, I pulled this tray from the oven and watched her shoulders actually drop. She took one bite of those runny yolks mingling with the spicy, sweet rice and literally closed her eyes. We ended up eating straight from the baking dish, standing at the counter, while she told me about her day. Some recipes feed you, but this one somehow holds you too.

Ingredients

• 2 large chicken breasts: Cutting these into bite-sized pieces before they hit the tray means every forkful gets tender, juicy meat without any extra work
• 3 large eggs: These get cracked directly into the rice during the last minutes of baking, creating those gorgeous runny yolks that make nasi goreng so special
• 300 g long-grain rice: Rinse it thoroughly until the water runs clear or your tray bake will turn into a gloopy mess instead of fluffy grains
• 1 large onion: Finely chopped so it softens and sweetens as everything bakes together
• 2 cloves garlic: Minced small because nobody wants to bite into a raw garlic chunk
• 1 red bell pepper: Adds little pockets of sweetness and pops of color against the golden rice
• 100 g frozen peas: No need to thaw first, they'll cook perfectly alongside everything else
• 2 spring onions: Fresh and scattered over the top right before serving for that essential onion bite
• 1 small carrot: Grated so it almost disappears into the rice while adding subtle sweetness
• 3 tbsp kecap manis: This thick, sweet soy sauce is what gives authentic nasi goreng its distinctive caramel flavor
• 2 tbsp soy sauce: Split between marinating the chicken and seasoning the rice mixture
• 1 tbsp sriracha: Totally optional, but I love that gentle hum of heat in the background
• 1 tsp ground coriander: Earthy and warm, this is one of the spices that makes the kitchen smell incredible
• 1 tsp ground cumin: Adds that distinctive aromatic base that says this is definitely Indonesian-inspired
• 1 tbsp vegetable oil: Drizzled over everything before baking to help those vegetables get golden and caramelized
• Salt and freshly ground black pepper: Don't be shy here, the rice needs proper seasoning to shine
• 2 tbsp crispy fried shallots: Optional but honestly essential for that restaurant-style crunch on top
• Fresh cilantro leaves: Scatter these generously for bright, herbal freshness
• Lime wedges: A squeeze of acid right before eating cuts through the richness and wakes everything up

Instructions

Get your oven ready and prepped:

Preheat to 200°C and grab your largest baking tray or roasting pan, giving it a quick coat of oil so nothing sticks

Season the chicken simply:

Toss those bite-sized pieces with a tablespoon of soy sauce plus salt and pepper, then let them hang out while you prep everything else

Build the rice base:

Spread your rinsed rice across the tray, then scatter in the onion, garlic, bell pepper, carrot and peas, giving everything a gentle mix

Whisk up the cooking liquid:

Combine the kecap manis, remaining soy sauce, sriracha, coriander, cumin and 700 ml boiling water in a jug

Pour it all over:

Carefully pour that hot, spiced liquid evenly over the rice and veg, making sure every grain gets some love

Arrange the chicken on top:

Scatter those marinated pieces evenly across the surface and drizzle with the vegetable oil

Cover and bake first:

Tighten that foil like you mean it and bake for 30 minutes so the rice can cook through and absorb all those flavors

Reveal and create wells:

Remove the foil and give everything a gentle stir, then make three little hollows in the rice for your eggs

Add the eggs and finish:

Crack an egg into each well and return to the oven uncovered for 8 to 10 minutes until the whites are set but yolks stay gloriously runny

Garnish like you mean it:

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

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This recipe became my go-to when I moved into my first apartment with a tiny kitchen and zero counter space. No wok, no endless prep bowls, just one tray and a lot of Flavor. Now even in a bigger kitchen, I still make it this way because somehow everything tastes better when it all mingles together in the oven.

Making It Your Own

Swap the chicken for prawns during the last 15 minutes of cooking, or use firm tofu cubes for a completely vegetarian version. Sometimes I'll throw in some baby corn or sliced mushrooms if they're languishing in my fridge. The beauty of this tray bake is how forgiving it is, absolutely anything goes.

The Perfect Rice Ratio

I learned through trial and error that the liquid ratio here is everything, too little and you'll have crunchy rice, too much and it becomes porridge. The 700 ml of water to 300 g of rice has never failed me, but every oven is different. If you lift the foil after 30 minutes and the rice still looks a bit too dry, splash in another 50 ml of water.

Serving Suggestions

While this is absolutely a complete meal on its own, a simple cucumber salad dressed with rice vinegar makes a perfect cooling side. Some friends of mine insist on serving it with prawn crackers for that authentic Indonesian takeaway experience at home.

• Extra sriracha on the table lets everyone control their own heat level
• Fresh pineapple chunks on the side might sound unusual but the sweetness works beautifully with the spices
• Keep some fried shallots handy because the first batch always disappears before everyone gets seconds

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There's something deeply satisfying about a meal that comes together so simply yet tastes like it took hours to perfect. This tray bake is Weeknight cooking at its absolute finest.

Frequently Asked Questions

→ Can I use cooked rice instead of uncooked?

Using cooked rice will alter the baking method significantly. The recipe relies on uncooked rice absorbing the seasoned liquid during baking. If you only have cooked rice, reduce the boiling water to 200ml and bake for just 15-20 minutes until heated through and the chicken is cooked.

→ What can I substitute for kecap manis?

Kecap manis is essential for authentic Indonesian flavor. To create a substitute, mix equal parts regular soy sauce and brown sugar, heating gently until the sugar dissolves. This mimics the thick, sweet soy sauce's consistency and taste profile.

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

After removing the foil at the 30-minute mark, taste a few grains of rice. They should be tender with no hard center. If needed, cover again and bake for an additional 5-10 minutes before adding the eggs. The liquid should be fully absorbed.

→ Can I prepare this dish ahead of time?

You can assemble all ingredients on the tray, cover tightly with foil, and refrigerate for up to 4 hours before baking. Allow the tray to sit at room temperature for 15 minutes before placing in the oven, and add an extra 5-10 minutes to the covered baking time.

→ What protein alternatives work well?

Prawns work beautifully—add them during the last 15 minutes of baking to prevent overcooking. Firm tofu cubes can replace chicken directly. For a vegetarian version, increase the vegetables and add extra tofu or tempeh for protein.

→ How spicy is this dish?

The sriracha is optional, so you control the heat level. Without it, the dish has mild warmth from the garlic and pepper. For medium spice, use 1 tablespoon sriracha. For those who enjoy fiery dishes, increase to 2 tablespoons or add fresh chopped chilies with the vegetables.