Nasi Goreng Tray Bake

The smell of kecap manis caramelizing in a hot pan instantly transports me to my friend Sarah's tiny Jakarta kitchen, where she first taught me that Indonesian fried rice doesn't actually require a wok or constant stirring. We stood over her stove for hours, laughing as rice grains scattered across the floor like confetti. This tray bake version captures all those same flavors but with none of the hassle. My family actually requests this more than the traditional stir-fried version now.

Last winter, when my sister came to visit exhausted from her new job, I made this for dinner without telling her what it was. She took one bite, closed her eyes, and actually whispered 'where has this been all my life.' Now she texts me every time she makes it, usually with a photo of her perfectly baked eggs and the question 'can I add more sriracha this time?' The answer is always yes.

Ingredients

• Chicken breasts: Cutting them into bite-sized pieces helps them cook evenly and lets every forkful get that perfect meat-to-rice ratio
• Long-grain rice: Rinse it thoroughly until the water runs clear to prevent gummy results in the oven
• Kecap manis: This thick, sweet soy sauce is absolutely non-negotiable for that authentic Indonesian flavor profile
• Ground coriander and cumin: These warm spices bloom beautifully in the oven and give the dish its aromatic backbone
• Eggs: Baked directly into the rice, they create creamy pockets that tie everything together
• Crispy fried shallots: The final crunch that makes this feel like a restaurant-quality meal

Instructions

Prep your chicken and oven:

Preheat to 200°C and toss chicken with 1 tablespoon soy sauce, salt, and pepper while the oven heats up

Build your rice base:

Spread rinsed rice across a greased baking tray and top with onion, garlic, bell pepper, carrot, and peas

Make the flavorful liquid:

Whisk together kecap manis, remaining soy sauce, sriracha, coriander, cumin, and 700 ml boiling water

Assemble and cover:

Pour the liquid over the rice and vegetables, scatter chicken on top, drizzle with oil, and cover tightly with foil

Bake covered first:

Let it cook for 30 minutes so the rice absorbs all that spiced liquid and steams perfectly tender

Add the eggs:

Remove foil, stir gently, create three shallow wells, and crack an egg into each one before returning uncovered to the oven

Finish and serve:

Bake 8 to 10 more minutes until eggs are just set, then top with spring onions, fried shallots, cilantro, and lime wedges

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This recipe became our go-to for busy weeknights when we want something that feels special but doesn't require hours of attention. My daughter now helps me crack the eggs into the wells, and she's surprisingly good at keeping those yolks intact. The way the whole kitchen smells when that foil comes off is something I look forward to all week.

Making It Your Own

I've discovered this recipe happily adapts to whatever protein you have on hand. Prawns work beautifully, added during the last 10 minutes so they don't overcook. Firm tofu cubes become golden and chewy, almost like little flavor sponges. Once I used leftover rotisserie chicken and honestly, nobody could tell the difference.

Perfecting The Eggs

The timing on those final 8 to 10 minutes is everything for runny yolks. I've learned to start checking at 8 minutes, and if they're not quite set, give them just 2 more. The key is catching them while the whites are fully opaque but yolks still wobble when you shake the pan gently. That golden yolk running through the spiced rice is absolute heaven.

Serving Ideas

A simple cucumber salad with rice vinegar dressing cuts through the richness beautifully. I also like to serve extra sriracha on the side for heat lovers, and sometimes roasted peanuts for added crunch.

• Warm plates make a surprising difference, especially for the egg yolk experience
• Extra lime wedges on the table let everyone adjust the brightness to their taste
• This reheats exceptionally well for lunch the next day, though the eggs won't be quite as runny

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There's something deeply satisfying about pulling that foil off and seeing those perfectly cooked eggs nestled in spiced rice. It might just become your new favorite way to do fried rice.

Recipe FAQs

→ Can I use cooked rice instead of uncooked?

This method specifically requires uncooked rice as it cooks in the oven with the liquid seasonings. Using pre-cooked rice would result in a mushy texture and won't absorb the flavors properly. If you have leftover cooked rice, consider making traditional stovetop fried rice instead.

→ What can I substitute for kecap manis?

Kecap manis is essential for authentic Indonesian flavor. If unavailable, mix equal parts regular soy sauce and brown sugar, simmering until slightly thickened. Molasses mixed with soy sauce also works as an alternative, though the flavor profile will differ slightly.

→ How do I know when the rice is fully cooked?

After removing the foil, check that the rice has absorbed all the liquid and is tender. The grains should be fluffy and separate easily. If any liquid remains or rice seems firm, cover and return to the oven for an additional 5-10 minutes before adding the eggs.

→ Can I make this vegetarian?

Absolutely. Replace the chicken with firm tofu cubes or extra vegetables like broccoli, baby corn, or mushrooms. You may want to increase the vegetables slightly to maintain the substantial texture. The remaining ingredients are naturally vegetarian-friendly.

→ How should I store leftovers?

Allow the tray bake to cool completely, then transfer to an airtight container and refrigerate within 2 hours. It will keep for 3-4 days. Reheat in the microwave or oven until piping hot throughout. The rice may dry slightly, so add a splash of water before reheating.

→ Can I adjust the spice level?

Yes, the sriracha or chili sauce is optional. For more heat, increase the amount or add fresh minced chilies when assembling the tray. For a milder version, simply omit the sriracha entirely. The dish will still be flavorful from the aromatic spices and kecap manis.