Save to Pinterest This clever tray bake transforms classic Indonesian nasi goreng into a hands-off oven dish. Uncooked rice, chicken pieces, and colorful vegetables are layered on a single tray, infused with aromatic spices and sweet soy sauce, then baked until perfectly tender. The result is fluffy, fragrant rice with succulent chicken and soft-cooked eggs nestled on top.
The first time I made Nasi Goreng in a tray, my kitchen smelled like a street food stall in Jakarta. I was skeptical about baking fried rice instead of stir-frying it, but one bite changed my mind completely. The rice develops this incredible depth, almost like it's been cooked in a clay pot, while the chicken stays impossibly juicy. Now it's my go-to when I want bold flavors without hovering over the wok.
I served this at a dinner party last winter when friends dropped by unexpectedly. The way they all went quiet after that first bite, then immediately asked for the recipe, told me everything. Something about the combination of sweet kecap manis, fragrant spices, and that perfectly runny egg just works magic.
Ingredients
- Chicken breasts: Cutting them into bite-sized pieces helps them cook evenly and stay tender
- Eggs: Baked directly into the rice, they create those rich, creamy centers that make Nasi Goreng so special
- Long-grain rice: Rinse thoroughly until the water runs clear for fluffy, separate grains
- Kecap manis: This thick, sweet Indonesian soy sauce is non-negotiable for authentic flavor
- Coriander and cumin: Toast these spices in a dry pan first to wake up their essential oils
Instructions
- Prep your chicken:
- Toss the pieces with soy sauce, salt, and pepper while the oven heats to 200°C
- Build your base:
- Spread the rinsed rice across your greased tray and scatter all those vegetables on top
- Make the liquid gold:
- Whisk kecap manis, soy sauce, sriracha, spices, and boiling water into an aromatic broth
- Assemble and cover:
- Pour the liquid evenly over everything, add the chicken, and seal tightly with foil
- The steam phase:
- Bake covered for 30 minutes so the rice can cook in all those spiced juices
- Add the eggs:
- Create little wells in the rice, crack in your eggs, and return to the oven uncovered
- Final bake:
- Let it go another 8-10 minutes until those egg whites are set but yolks remain gloriously runny
Save to Pinterest This recipe has become a Friday night staple in our house. The aroma that fills the kitchen when you finally remove that foil is intoxicating. It's the kind of meal that makes everyone gather around the oven, asking if it's ready yet.
The Secret to Perfectly Cooked Rice
I learned through trial and error that rinsing the rice until the water runs crystal clear makes all the difference. That excess starch is what turns fried rice into mush. Also, resist the urge to stir too much when you add the boiling water. Let the liquid find its own path through the rice.
Getting Those Eggs Just Right
The timing on those eggs is everything. I've found that pulling the tray out when the whites are barely set but still slightly jiggly gives you that perfect runny yolk. They continue cooking from the residual heat, so don't wait for them to look completely done in the oven.
Serving Suggestions
Squeeze fresh lime over your portion right before eating to cut through the richness. The bright acidity wakes up every spice in the dish.
- Keep extra sriracha on the table for heat lovers
- Crushed roasted peanuts add incredible texture contrast
- Extra crispy shallots are never a bad idea
Save to Pinterest Gather some friends, crack open a cold beer, and dig in straight from the tray. That's how they do it in Indonesia, and honestly, it's the only way.
Recipe Questions & Answers
- → Can I use cooked rice instead of uncooked?
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Yes, you can use cooked rice, but you'll need to reduce the liquid amount by half and adjust the baking time to 15-20 minutes until heated through.
- → What can I substitute for kecap manis?
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Mix equal parts soy sauce and brown sugar as a substitute, though the flavor will be slightly less authentic and rich.
- → Is this dish spicy?
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The sriracha is optional, so you can control the heat level. Without it, the dish has mild warmth from the aromatic spices.
- → Can I make this vegetarian?
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Absolutely. Replace chicken with firm tofu or extra vegetables, and use a vegetarian fish sauce or additional soy sauce for depth of flavor.
- → How do I store leftovers?
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Keep refrigerated in an airtight container for up to 3 days. Reheat in the microwave or oven with a splash of water to refresh the rice.
