Nasi Goreng Tray Bake

The smell of cumin and coriander hitting hot oil still takes me back to my tiny apartment kitchen, where I first attempted nasi goreng the traditional way, standing over a wok for what felt like hours. That night, halfway through cooking, I thought there has to be an easier way to get these same flavors without the constant stirring. A few years later I discovered this tray bake method, and honestly it transformed everything about my weeknight cooking routine.

I made this for my skeptical brother-in-law who claimed fried rice had to be stir-fried in a wok to count. He watched me assemble everything on the tray, looking unconvinced, but the moment I pulled it from the oven and he saw those eggs bubbling away in the rice, his expression completely changed. Now he requests this version over the traditional one every single time he visits.

Ingredients

• Chicken breasts: Cut into bite-sized pieces so they cook evenly and you get tender meat in every spoonful
• Long-grain rice: Rinse thoroughly until the water runs clear to remove excess starch for fluffy, separate grains
• Kecap manis: This thick, sweet Indonesian soy sauce is absolutely essential for that authentic caramel flavor and glossy finish
• Fresh vegetables: The onion, garlic, bell pepper and carrot provide texture and freshness that balance the rich, spiced rice
• Eggs: Baked directly into the rice for that perfect runny yolk that creates its own sauce

Instructions

Prep your chicken and rice:

Toss the chicken pieces with one tablespoon of soy sauce, salt and pepper in a bowl while you preheat the oven to 200°C. Spread the rinsed rice evenly across your prepared baking tray.

Layer the vegetables:

Scatter the onion, garlic, bell pepper, grated carrot and frozen peas over the rice. Mix gently with your hands to distribute everything evenly without disturbing the rice layer too much.

Make the sauce:

Whisk together the kecap manis, remaining soy sauce, sriracha, coriander, cumin and 700ml boiling water in a jug. Pour this fragrant liquid evenly over the entire tray, watching as it soaks into the rice and vegetables.

Arrange and bake:

Scatter the marinated chicken pieces over the top, drizzle everything with vegetable oil, and cover tightly with foil. Bake for 30 minutes until the rice has absorbed most of the liquid.

Add the eggs:

Remove the foil, gently stir the mixture, and create three shallow wells in the rice. Crack an egg into each well and return to the oven uncovered for 8 to 10 minutes until the whites are set but yolks remain gloriously runny.

Save

This dish became my go-to for rainy Sunday evenings when comfort food feels necessary but I still want something vibrant and exciting. The aroma that fills the kitchen during those final minutes of baking is absolutely incredible, making the whole house feel warm and inviting.

Making It Your Own

The beauty of this recipe lies in its adaptability. I have swapped chicken for prawns, added chunks of firm tofu, or gone completely vegetarian with extra vegetables. The technique remains the same regardless of your protein choice.

The Secret to Perfect Eggs

Creating those wells for the eggs is not just about presentation. The depression in the rice helps contain the egg white while allowing it to spread and cook evenly, while keeping the yolk beautifully centered and runny. Position them toward the center of the tray where the heat is most consistent.

Serving Suggestions

Set up a little garnish station on the table and let everyone customize their own bowl. The crispy fried shallots add essential crunch, while fresh cilantro brings a bright herbal note that cuts through the richness. A squeeze of fresh lime right before eating wakes up all the spices.

• Keep some extra sriracha on hand for those who love additional heat
• Roasted peanuts make an excellent topping for extra texture and protein
• Serve with simple cucumber slices to cool the palate between bites

Save

There is something deeply satisfying about a complete meal coming together on a single tray, all those colors and flavors mingling together in the oven heat. This is the kind of forgiving, generous cooking that brings people to the table and keeps them there.

Recipe FAQs

→ Can I use cooked rice instead of uncooked?

This method specifically uses uncooked rice, which absorbs the liquid and flavors while baking. Using pre-cooked rice would alter the cooking time and texture significantly, potentially becoming mushy or not absorbing the seasoning properly.

→ What is kecap manis and where can I find it?

Kecap manis is a thick, sweet Indonesian soy sauce with a molasses-like consistency. Look for it in Asian grocery stores or the international aisle of well-stocked supermarkets. If unavailable, substitute with equal parts regular soy sauce and brown sugar.

→ How do I know when the eggs are properly cooked?

The eggs are ready when the whites are completely set and opaque, about 8-10 minutes. For runny yolks, remove the tray promptly. If you prefer firmer yolks, leave them in for an additional 2-3 minutes, but watch carefully to avoid overcooking.

→ Can I make this vegetarian?

Absolutely. Replace the chicken with firm tofu cubes or extra vegetables like baby corn, mushrooms, or bamboo shoots. You may want to add a tablespoon of vegetable oil or sesame oil to compensate for the reduced fat content.

→ Why is the tray covered with foil for the first 30 minutes?

The foil creates a steaming environment that allows the uncooked rice to cook through evenly and absorb the seasoned liquid. Without this step, the rice would remain hard and undercooked. Removing the foil later allows excess moisture to evaporate and creates those delicious crispy edges.

→ Can I prepare this ahead of time?

You can assemble all ingredients except the eggs and garnish up to 24 hours in advance. Keep the covered tray refrigerated, then bake when ready, adding about 5-10 minutes to the covered baking time since it will be cold. Add eggs only during the final stage.