Nasi Goreng Tray Bake

Last winter, when my tiny kitchen felt too cold to stand over a wok for forty minutes, I threw everything onto a baking sheet and called it innovation. The tray bake method changed how I think about fried rice forever. Now this is the dish I make when I want those Nasi Goreng flavors without hovering over the stove.

My roommate walked in while this was bubbling away and immediately asked for the recipe. The whole apartment smelled like caramelized soy sauce and warm spices. That night we ate straight from the tray, standing up in the kitchen, because nobody wanted to wait for proper plates.

Ingredients

• Chicken breasts: Cutting them into bite-sized pieces helps them cook evenly and absorb all those beautiful spices
• Eggs: Crack them directly into wells during the final minutes for those gorgeous runny yolks that mingle with the rice
• Long-grain rice: Rinse thoroughly until the water runs clear to prevent gummy grains
• Onion and garlic: These aromatics form the foundation of flavor, so do not skimp on the fresh stuff
• Red bell pepper: Adds sweetness and a pop of color against the golden rice
• Frozen peas: They require zero prep and bring bright bursts of sweetness to every bite
• Spring onions: Scatter these over the top for a fresh, sharp contrast to the rich, savory rice
• Grated carrot: Distributes evenly throughout the dish, adding subtle sweetness without obvious chunks
• Kecap manis: This thick, sweet soy sauce is the secret weapon that gives Nasi Goreng its distinctive taste
• Soy sauce: Provides the salty backbone that balances the sweetness of the kecap manis
• Sriracha or chili sauce: Adjust this based on your heat tolerance, or leave it out entirely for a milder version
• Ground coriander and cumin: These warm spices layer beautifully with the soy-based sauce
• Vegetable oil: A light drizzle helps the rice toast and the chicken crisp up in the oven
• Crispy fried shallots: These add incredible texture and umami richness, but get them from an Asian grocer for the best quality
• Fresh cilantro: The herbal brightness cuts through the rich, caramelized flavors
• Lime wedges: A squeeze of acid right before eating wakes up the whole dish

Instructions

Get the oven ready:

Preheat to 200°C and grease a large baking tray that has high sides to contain all the sauce

Season the chicken:

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

Build the base:

Spread the rinsed rice across the tray, then scatter onion, garlic, bell pepper, carrot, and peas over the top, mixing gently

Make the sauce:

Whisk together kecap manis, remaining soy sauce, sriracha, coriander, cumin, and boiling water, then pour this evenly over the rice

Arrange the chicken:

Scatter the seasoned chicken pieces across the top and drizzle everything with vegetable oil

Cover and bake:

Seal the tray tightly with foil and bake for 30 minutes to steam the rice and cook the chicken through

Add the eggs:

Remove the foil, give everything a gentle stir, and create three shallow wells for cracking in the eggs

Finish uncovered:

Bake for another 8 to 10 minutes until the whites are set but yolks remain runny

Garnish and serve:

Top with spring onions, crispy shallots, cilantro, and serve with lime wedges on the side

Save

This recipe saved me during exam week when I needed something comforting but had zero energy for actual cooking. My study group requested it three nights in a row, and nobody complained about eating leftovers.

Making It Your Own

The beauty of this tray bake lies in its adaptability. Swap chicken for prawns or tofu, toss in whatever vegetables are languishing in your crisper drawer. I have made versions with corn, green beans, and even shredded cabbage, and they all work beautifully.

The Secret to Perfect Texture

That moment when you remove the foil is crucial. Give the rice a gentle stir to redistribute the liquid, and watch closely during the final minutes. Some edges will get crispy and toasted, which is exactly what you want.

Serving Suggestions

Set out small bowls of extra sriracha, sliced cucumber, and quick pickles to let everyone customize their portion. A cold beer or crisp white wine cuts through the richness perfectly.

• Warm the serving plates in the oven for a few minutes before dishing up
• Squeeze the lime wedges over individual portions rather than the whole tray
• Pass extra crispy shallots at the table because they disappear fast

Save

There is something deeply satisfying about an entire meal emerging from one tray, perfectly cooked and ready to share. This is the kind of recipe that turns a random Tuesday into something worth remembering.

Recipe FAQs

→ Can I use cooked rice instead of uncooked?

This method specifically uses uncooked rice, which absorbs the seasoned liquid while baking. Using pre-cooked rice would alter the texture and cooking time significantly.

→ What can I substitute for kecap manis?

Mix equal parts soy sauce and brown sugar as a substitute. Kecap manis is a thick, sweet Indonesian soy sauce that provides authentic flavor to this dish.

→ Is this suitable for meal prep?

Yes, this stores well in the refrigerator for 3-4 days. Reheat in the microwave or oven, adding a splash of water if needed to refresh the rice.

→ Can I make this vegetarian?

Substitute chicken with firm tofu cubes and use vegetarian-friendly fish sauce or additional soy sauce. The eggs provide protein, but can be omitted if desired.

→ Why are eggs cracked into wells at the end?

Creating wells and cracking eggs directly into the hot rice allows them to bake gently, resulting in perfectly set whites and runny yolks that blend beautifully with the seasoned rice when mixed through.