Nasi Goreng Tray Bake (Printable Version)
A vibrant one-pan twist on traditional Indonesian fried rice, combining aromatic spiced rice with succulent chicken and fresh vegetables.
# What You Need:
→ Protein & Eggs
01 - 2 large chicken breasts, cut into bite-sized pieces
02 - 3 large eggs
→ Rice
03 - 10.6 oz 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 oz frozen peas
08 - 2 spring onions, sliced
09 - 1 small carrot, grated
→ Sauce & Seasonings
10 - 3 tbsp kecap manis (sweet soy sauce)
11 - 2 tbsp soy sauce
12 - 1 tbsp sriracha or chili sauce
13 - 1 tsp ground coriander
14 - 1 tsp ground cumin
15 - 1 tbsp vegetable oil
16 - Salt and freshly ground black pepper, to taste
→ Garnish
17 - 2 tbsp crispy fried shallots
18 - Fresh cilantro leaves
19 - Lime wedges
# Method:
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 in a bowl. Set aside to marinate.
03 - Spread uncooked rice evenly across prepared tray. Top with onion, garlic, bell pepper, grated carrot, and frozen peas. Mix gently to distribute vegetables.
04 - Whisk together kecap manis, remaining soy sauce, sriracha, ground coriander, cumin, and 3 cups boiling water in a jug. Pour evenly over rice and vegetables.
05 - Scatter marinated chicken pieces evenly over the top. Drizzle with vegetable oil.
06 - Cover tray tightly with foil. Bake for 30 minutes.
07 - Remove foil and gently stir mixture. Create three shallow wells in rice. Crack one egg into each well.
08 - Return to oven uncovered for 8 to 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 lime wedges.
# Expert Tricks:
01 -
- The oven does all the work while you relax, no constant stirring required
- Everything cooks together so every grain of rice absorbs those beautiful Indonesian spices
- The eggs bake right on top creating the most gorgeous runny yolks that mix into the rice
02 -
- If your rice is still slightly crunchy after the first bake, add 2 tablespoons of water and cover for 5 more minutes
- The eggs continue cooking after you remove the tray, so pull them out when the whites are just set
- Don't skip the crispy shallots, they add the most incredible crunch that contrasts with the tender rice
03 -
- Leftovers reheat beautifully with a splash of water to bring back the moisture
- The flavors actually develop overnight, so this might taste even better for lunch the next day