Max Mariola's Roman-Indonesian Nasi Goreng
- 35 min
- Serves 2
- 5 ingredients
15 minutes to prep, 20 to cook. A Roman‑Indonesian fusion take on classic nasi goreng, featuring crispy guanciale and a generous sprinkle of pecorino. The dish balances savory pork, creamy cheese, and aromatic rice for a quick yet indulgent dinner, served on a banana leaf for a tropical touch.
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Method
Heat a wok or large skillet over medium heat and add a splash of oil.
Add the guanciale pieces and fry until they are crisp and golden, about 3–4 minutes.
Kitchen notes · Added by ReelsMeals: Guanciale pieces are crisp and golden.
Push the guanciale to one side of the pan, crack the eggs into the empty space, and scramble them until just set, about 1–2 minutes.
Kitchen notes · Added by ReelsMeals: Keep the eggs just set before folding them through the rice.
Add the cooked rice to the pan, stirring to combine all ingredients and heat through, about 2 minutes.
Kitchen notes · Added by ReelsMeals: Rice is heated through and mixed with the guanciale and egg.
Season lightly with salt and pepper to taste.
Transfer the rice mixture onto the cleaned banana leaf, spreading it evenly.
Kitchen notes · Added by ReelsMeals: Shape the rice on the banana leaf before finishing with pecorino.
Sprinkle the grated pecorino over the top.
Serve immediately while hot.
Tips while you cook
- Crisp the guanciale first
- Fry the guanciale pieces until they are crisp and golden before adding anything else.
- Use the same pan for eggs
- Push the cooked guanciale to one side, then crack and scramble the eggs in the empty space.
- Heat the rice briefly
- Stir the cooked rice into the pan and heat through for about two minutes.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Max Mariola’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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