Nasi Goreng Tray Bake (Printable)
Oven-baked Indonesian rice with chicken and vegetables
# What goes in:
→ Protein & Eggs
01 - 2 large chicken breasts, cut into bite-sized pieces
02 - 3 large eggs
→ Rice
03 - 10.5 ounces long-grain rice (uncooked), rinsed
→ Vegetables
04 - 1 large onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 3.5 ounces 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
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
18 - Fresh cilantro leaves
19 - Lime wedges
# Directions:
01 - Preheat oven to 400°F. Lightly grease a large baking tray or roasting pan.
02 - Toss chicken pieces with 1 tablespoon soy sauce, salt, and pepper. Set aside.
03 - Spread uncooked rice evenly across prepared tray. Top with onion, garlic, bell pepper, grated carrot, and frozen peas. Mix gently to distribute.
04 - Whisk together kecap manis, remaining soy sauce, sriracha, ground coriander, cumin, and 3 cups boiling water. Pour evenly over rice and vegetables.
05 - Scatter marinated chicken pieces evenly over top. Drizzle with vegetable oil.
06 - Cover tray tightly with foil. Bake for 30 minutes.
07 - Remove foil, gently stir mixture, and create three shallow wells in rice. Crack one egg into each well.
08 - Return to oven, uncovered, for 8–10 minutes 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.
# Expert Advice:
01 -
- One tray means virtually zero cleanup, and the hands-off baking time lets you catch up on Netflix while dinner cooks itself
- The rice absorbs all those aromatic spices and sauces, creating fluffy grains that taste like they have been simmering for hours
02 -
- Resist the urge to peek under the foil during the first 30 minutes—trapping that steam is what makes the rice perfectly tender
- Creating shallow wells for the eggs prevents them from spreading too thin and ending up overcooked
03 -
- Use the widest baking tray you own so the rice spreads thin and cooks evenly—crowding leads to soggy spots
- Let the tray rest for 5 minutes after baking to allow the rice to firm up slightly for easier serving