Java Rice is fried rice seasoned with turmeric and annatto powder is a great use for day-old rice! It’s a colorful and flavorful side dish that pairs with grilled meat, chicken, or fish.
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 our Filipino cuisine and doesn’t eat a lot of our food, but he does love to pair his steaks with a generous heap of java rice. This dish with its signature yellow color and subtle flavor is another delicious way to breathe new life to last night’s leftover rice.
Said to have originated from the Aristocrat restaurant chain, it makes the perfect accompaniment to grilled meat (BBQ pork on a stick, pretty please!), chicken, or fish. I also like to serve it with my morning pork tocino or longganisa with equally happy tummy results.
Not only is it tasty, but also easy to make and budget-friendly. All you need are twenty minutes and a simple list of ingredients to turn day-old steamed rice into a mouthwatering side dish packed with flavor the whole family will love!
- Use day-old cooked rice. Leaving the rice in the refrigerator for at least a day helps rid of excess moisture and allows the grains to firm up and separate easier.
- If using freshly cooked rice, spread on a baking sheet, and refrigerate to completely cool.
- Making fried rice is a quick process. Have all your ingredients are prepared and ready to go.
- A wok is best but a wide pan with slanted will also do the trick.
- Cook on high heat to prevent the rice from sticking to the surface and adds a nice toasty flavor.
- Add soy sauce sparingly as excess liquid or moisture might turn the rice mushy. Correct the taste with salt as needed.
How to store
- Allow to cool completely and transfer to an airtight container or resealable bag. Keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- To warm up from the freezer or refrigerator, cover the container with plastic wrap, leaving on side loose for venting. Heat in the microwave at 2 to 3-minute intervals, carefully fluffing the rice with a fork between intervals.
- 4 cups cold cooked rice
- 1 tablespoon butter
- 1 tablespoon oil
- 2 shallots, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 1/2 red bell pepper, seeded and finely chopped
- 1/2 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 softened.
- Add annatto powder and turmeric powder. Continue to cook, stirring regularly for about 30 seconds.
- 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.