Sheet Pan Nasi Goreng (Indonesian Fried Rice)

Name: Sheet Pan Nasi Goreng (Fried Rice)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup soy sauce; 1 tablespoon sesame oil; 1 tablespoon rice wine vinegar; 1 tablespoon Worcestershire sauce; 1 teaspoon brown sugar; 1 teaspoon Sriracha; 4 cups cold, cooked white rice (preferably day-old); 5 green onions, thinly sliced (white and dark green parts separated); 2 large carrots, peeled and grated; ¾ cup frozen peas; 2 garlic cloves, minced; 1 tablespoon minced ginger; 1 teaspoon coriander; 1 teaspoon salt; 1 teaspoon black pepper; ¼ cup canola oil; 3 large eggs, beaten; ½ rotisserie chicken, shredded (about 1 1/4 cups); 2 tablespoons toasted sesame seeds; Sliced cucumber; Lime wedges; Crushed potato chips (optional)

Sheet Pan Nasi Goreng (Indonesian Fried Rice)—is a fun, flavorful twist on a beloved dish! It’s savory, slightly sweet, and comes together right on a sheet pan, making it perfect for busy weeknights (and easy cleanup!).

Servings 4 servings

Author Joshua Snyder

Prep time

20 Min

Cook time

25 Min

Total time

45 Min

Sheet Pan Nasi Goreng (Fried Rice)

Nasi Goreng, Indonesia’s famous fried rice—savory, a little sweet, and absolutely delicious! We’ve simplified it here to make it easier to recreate at home (and skipped the prawns since only Angela is a fan). It’s a fun, flavorful dish that brings a little taste of Indonesia to your table!

Ingredients

Sauce

¼ cup soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar
1 teaspoon Sriracha

Fried Rice

4 cups cold, cooked white rice (preferably day-old)
5 green onions, thinly sliced (white and dark green parts separated)
2 large carrots, peeled and grated
¾ cup frozen peas
2 garlic cloves, minced
1 tablespoon minced ginger
1 teaspoon coriander
1 teaspoon salt
1 teaspoon black pepper
¼ cup canola oil
3 large eggs, beaten
½ rotisserie chicken, shredded (about 1 1/4 cups)
2 tablespoons toasted sesame seeds

Garnish

Sliced cucumber
Lime wedges
Crushed potato chips (optional)

Instructions

Preheat oven to 475°F and lightly oil a sheet pan or coat with nonstick spray.
Make the sauce: In a small bowl, whisk together the soy sauce, sesame oil, vinegar, Worcestershire sauce, brown sugar, and Sriracha. Set aside.
Prepare the rice: In a large bowl, combine the rice, white parts of the green onions, carrots, peas, garlic, ginger, coriander, salt, black pepper, canola oil, and half of the sauce. Toss until evenly coated.
Bake the rice: Spread the mixture evenly on the prepared sheet pan. Bake for about 15 minutes, until the rice begins to toast at the edges.
Add the eggs and chicken: Remove the pan from the oven and toss the rice with a metal spatula, scraping up any stuck bits. Drizzle the beaten eggs over the rice and nestle in the shredded chicken. Toss a few times with the spatula and return to the oven. Bake for another 5–10 minutes, until the eggs are fully cooked, and the rice is starting to brown and crisp.
Finish and serve: Remove from oven and toss rice with the spatula again scraping the bottom of the sheet pan. Sprinkle the toasted sesame seeds and the reserved dark green onions on top of the rice. Then drizzle with remaining sauce. Garnish with sliced cucumber, lime wedges and crushed potato chips if desired.