Save This vibrant one-tray Nasi Goreng transforms the classic Indonesian stir-fried rice into an effortless oven-baked version. Fragrant long-grain rice simmers alongside colorful vegetables—bell peppers, carrots, peas, and aromatics—while tender chicken pieces infuse every layer with savory goodness.
The magic happens in a single baking tray where sweet kecap manis, soy sauce, and aromatic spices like coriander and cumin create a rich, flavorful cooking liquid. After 30 minutes covered, the dish reveals perfectly cooked rice with crispy edges. Three wells are then carved into the surface to crack fresh eggs, which bake until just set—creating luscious, runny yolks that mingle with the seasoned grains.
Fresh garnishes of spring onions, crispy fried shallots, cilantro, and zesty lime wedges add brightness and authentic Indonesian flair. The result is a complete, satisfying meal that delivers all the complex flavors of traditional Nasi Goreng with minimal hands-on time and cleanup.
Last winter, when my tiny apartment kitchen felt too cold to stand over a wok, I discovered that throwing everything on a tray and letting the oven do the work produced the most incredibly fragrant rice. The way the kecap manis caramelizes at the edges while the chicken steams gently alongside it creates layers of flavor that actually exceed the traditional stovetop version.
I first made this for my sister when she came over complaining about being too exhausted to cook. We sat on the couch watching the tray bubble away through the oven door, and when I pulled it out, the smell of caramelized soy and toasted spices filled the entire apartment. She actually asked if I had ordered takeout from our favorite Indonesian spot.
Ingredients
- Chicken breasts: Cutting them into bite-sized pieces ensures they cook evenly and stay tender, plus every forkful gets that perfect protein-to-rice ratio
- Long-grain rice: Rinse thoroughly until the water runs clear—this simple step prevents gummy grains and gives you that restaurant-style fluffiness
- Kecap manis: This thick, sweet Indonesian soy sauce is absolutely non-negotiable for authentic flavor, but a DIY mix of regular soy sauce and brown sugar works in a pinch
- Eggs: Baked directly into the rice creates those gorgeous golden yolks that break into the warm grains, just like the street vendors do in Jakarta
Instructions
- Prep your station:
- Preheat that oven to 200°C and give your largest baking tray a quick rub of oil—you will want the surface area for everything to cook evenly
- Season the chicken:
- Toss the chunks with soy sauce, salt, and pepper, then let them hang out while you prep everything else
- Build the rice base:
- Spread the rinsed rice across the tray, scatter all those colorful vegetables on top, and give it a gentle mix so the onions and peppers are evenly distributed
- Make the sauce mixture:
- Whisk together kecap manis, remaining soy sauce, sriracha, coriander, cumin, and 700 ml boiling water until the sugar dissolves completely
- Assemble and cover:
- Pour that aromatic liquid evenly over the tray, arrange the chicken on top, drizzle with oil, and seal everything tightly with foil
- Bake covered:
- Let it steam in the oven for 30 minutes—the rice will absorb all that flavorful liquid and plump up beautifully
- Add the eggs:
- Remove the foil, give everything a gentle stir, create three little wells, and crack an egg into each one
- Final bake:
- Return to the oven uncovered for 8-10 minutes until those whites are set but the yolks remain gloriously runny
- Finish and serve:
- Sprinkle with fresh spring onions, those addictive crispy shallots, and plenty of cilantro, then serve with lime wedges for squeezing
Save This recipe has become my go-to for Sunday meal prep because the leftovers somehow taste even better the next day. I pack it into containers and eat it cold for lunch, straight from the fridge, which feels delightfully rebellious.
Making It Your Own
Swap prawns for chicken during the last 10 minutes of cooking, or use firm tofu cubes pressed beforehand to remove excess moisture. The tray bake method is surprisingly forgiving—just adjust cooking times accordingly.
The Art of Kecap Manis
This molasses-like soy sauce is what gives Indonesian fried rice its distinctive glossy finish and complex sweetness. If you cannot find it at your local Asian market, simmer regular soy sauce with an equal amount of dark brown sugar until thickened.
Serving Suggestions
A crisp cucumber salad with rice vinegar dressing cuts through the richness beautifully. Keep some extra sriracha on the table for heat seekers, and always serve with additional lime wedges for that bright acid kick.
- Crunchy roasted peanuts on top add incredible texture contrast
- Fresh cucumber slices refresh the palate between bites
- Pickled chilies provide a spicy acidic punch that balances the sweet rice
Save There is something deeply satisfying about pulling this bubbling, fragrant tray from the oven and watching everyone gather around, ready to dig in. Enjoy every aromatic bite.
Recipe FAQs
- → What makes this tray bake different from traditional Nasi Goreng?
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Traditional Nasi Goreng is stir-fried over high heat in a wok, requiring constant attention and technique. This tray bake version cooks everything in the oven, allowing the rice to steam in the seasoned liquid while the chicken roasts alongside. The method is more hands-off and creates slightly different textures—fluffier rice and tender, baked chicken rather than the crispy, charred edges typical of wok-cooked versions.
- → Can I use cooked rice instead of uncooked?
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This specific method is designed for uncooked rice, which absorbs the seasoned cooking liquid and steams perfectly. Using cooked rice would alter the cooking time and liquid ratios significantly. If you only have cooked rice, consider a traditional stir-fry approach instead, or reduce the boiling water to about 200-300ml and shorten the initial baking time to 15-20 minutes.
- → What can I substitute for kecap manis?
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Kecap manis (Indonesian sweet soy sauce) has a unique thick, syrupy consistency and caramel-like flavor. For the closest substitute, mix equal parts regular soy sauce and brown sugar, simmering gently until slightly thickened. Molasses with soy sauce or dark soy sauce with a touch of honey can also work, though the flavor profile will be slightly different.
- → How do I know when the rice is fully cooked?
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After the initial 30-minute covered baking, the rice should have absorbed most of the liquid and be tender to the bite. Gently fluff with a fork to check the texture—grains should be separate and cooked through. If some liquid remains or rice feels firm, recover and bake for an additional 5-10 minutes before adding eggs.
- → Can I make this vegetarian?
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Absolutely. Replace the chicken with firm tofu cubes, tempeh, or additional vegetables like cauliflower florets, green beans, or baby corn. Marinate the tofu or tempeh in the same soy sauce mixture before scattering over the rice. For extra protein, consider adding edamame or chickpeas during the final baking stage.
- → How should I store and reheat leftovers?
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Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The rice may become slightly firmer when chilled. Reheat in the microwave at 50% power, stirring midway, or warm in a covered pan with a splash of water to refresh the grains. Avoid reheating more than once for food safety.
