Nasi Goreng Tray Bake (Print Version)

Oven-baked Indonesian rice with chicken, vegetables, and eggs cooked in one pan for easy cleanup.

# What You 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 - 3/4 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)
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:

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, 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 rice and vegetable mixture. Drizzle with vegetable oil.
06 - Cover the tray tightly with aluminum foil. Bake for 30 minutes or until rice has absorbed most of the liquid.
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, fresh cilantro, and serve with lime wedges on the side.

# Expert Advice:

01 -
  • The oven does all the work while you relax with a glass of wine
  • Those runny yolks mixing into the spiced rice create the most incredible sauce
  • Leftovers reheat beautifully for tomorrow's lunch
02 -
  • Do not skip the foil cover step or the rice will remain crunchy and undercooked
  • Kecap manis can be found in Asian grocers or online but regular soy mixed with brown sugar works in a pinch
  • Let the tray rest for 5 minutes before serving so the rice can absorb any remaining liquid
03 -
  • Use a rimmed baking sheet with high sides to prevent any spillover from the cooking liquid
  • If your eggs are spreading too much make deeper wells and crack them close to the tray surface

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