One of the weekend activities that G and I both enjoy is grilling outdoors. Whether in the midst of hot summers or cold winters, we like to BBQ in our small backyard patio. G has not fully embraced the pleasures of our Filipino cuisine but he does love to pair his steaks with a generous heap of java rice.
Java rice is another delicious way to breathe new life to last night’s leftover rice. Said to have originated from the Aristocrat restaurant chain, this fried rice with its signature yellow hue and subtle flavors makes the perfect complement to grilled meat (BBQ pork on a stick, pretty please!), chicken or fish. I’ve also tried it with my morning pork tocino or longganisa with happy tummy results.
- 4 cups cold cooked rice
- 1 tablespoon butter
- 1 tablespoon oil
- 2 shallots, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- ½ red bell pepper, seeded and finely chopped
- ½ teaspoon annatto powder
- 1 teaspoon turmeric powder
- 1 tablespoon soy sauce
- salt and pepper to taste
- In a bowl, break rice to separate grains.
- In a wok or wide, heavy bottomed skillet over high heat, combine butter and oil. Heat until butter is melted. Add shallots, garlic and bell pepper. Cook, stirring regularly, until limp. Add annatto powder and turmeric powder. Continue to cook, stirring regularly, for about 1 minute.
- Add rice and gently toss to fully coat. Spread the rice on entire cooking surface of pan for about 45 seconds or until grains start to sizzle and then toss again to redistribute.
- Add soy sauce and season with salt and pepper to taste. Continue to cook, tossing gently, for about 1 to 2 minutes or until rice grains are heated through and evenly colored. Serve hot.