Java Rice is an excellent use for day-old rice! This Filipino-style fried rice seasoned with turmeric and annatto powder is 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 amid hot summers or cold winters, we like to BBQ in our backyard patio.
G doesn't eat a lot of our Filipino food, but he loves to pair his steaks with a generous heap of java rice. With its signature yellow color and subtle flavor, this dish is another delicious way to breathe new life into 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 breakfast 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!
Rice to use
- Use day-old cooked rice. Leaving the rice in the refrigerator for at least a day helps to rid of excess moisture and allows the grains to firm up and separate easier.
- If using freshly cooked rice, spread it 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.
- 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.
- Cover the container with plastic wrap to warm up from the freezer or refrigerator, leaving the 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
- 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 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.
- 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.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”