Nasi Goreng Tray Bake (Printable Version)

A vibrant twist on Indonesian fried rice with succulent chicken, vegetables, and eggs, all oven-baked together on one tray for maximum flavor.

# What You’ll 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 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

# Directions:

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 evenly.
04 - In a measuring jug, whisk together kecap manis, remaining soy sauce, sriracha if using, ground coriander, 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 aluminum 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 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.

# Top Tips:

01 -
  • The oven does all the work while you relax with a glass of wine, no endless stirring over a hot wok required
  • Leftovers taste even better the next day, making it perfect for meal prep or lazy lunches
  • That moment when you crack the eggs into the hot rice and watch them set is pure kitchen magic
02 -
  • Forgetting to rinse the rice will result in a gummy, clumpy tray bake instead of individual fluffy grains
  • If you can't find kecap manis, mix regular soy sauce with brown sugar in a small pan over low heat until it thickens
  • The eggs continue cooking after you pull the tray from the oven, so get them out while the yolks still look slightly underdone
03 -
  • Use the widest baking tray you have so the rice cooks in a thin layer rather than a deep mound
  • Leftovers reheat surprisingly well in a hot pan with a splash of water, almost like making fried rice the traditional way

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