Name: Spicy Sheet Pan Fried Rice (Nasi Goreng)
Yield: Makes 4 servings
Cuisine: Indonesian
Ingredients: 2 Asian shallots or 1 European shallot, minced; ¼ lb (115 g) green or Chinese cabbage, shredded; 1 red or green bell pepper, cut into ¼-inch (6-mm) squares; ¼ lb (115 g) fresh button mushrooms, stemmed and sliced; 4 heaping cups (625 g) day-old or chilled cooked jasmine or other polished long-grain rice; ½ lb (225 g) boneless, skinless chicken thighs, cut into ½-inch (12-mm) cubes; 1 tablespoon oyster sauce; Fried shallots for serving; 1 cup (140 g) frozen peas, thawed; 1 tablespoon fish sauce; 1 tablespoon sambal terasi or sambal oelek; ½ teaspoon ground white or black pepper, plus more as needed; 2 cloves garlic, minced; 2 tablespoons kecap manis; 2–3 tablespoons vegetable oil, divided; ½ teaspoon fine sea salt, plus more as needed; Acar Campur for serving; 4 Fried eggs (optional); Sambal for serving

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mortar and Pestle

By Patricia Tanumihardja

Published 2024

About

Julia often made nasi goreng, the Indonesian version of fried rice, when we were growing up. It’s every working mom’s dream dish: fast to prepare, endlessly adaptable, and a great way to use up leftovers. We had it for breakfast, lunch, and dinner. Making nasi goreng the traditional way (on the stove top) isn’t hard, but this sheet pan version is an excellent alternative. It uses the oven for the heavy lifting and produces the perfect amount of crisping, achieving the chara