Java rice
Filipino
Java rice
Day-old rice fried with garlic, turmeric, and a little soy. The yellow rice I put beside barbecue.
This is the Java rice I wrote down to sit beside ribs, grilled chicken, tocino, or longganisa. Day-old rice is the whole trick. Fresh rice clumps. Banana ketchup is optional. The cover is the wok. I have not photographed the dome yet.
Before you cook
Java rice is the yellow garlic rice served in Filipino inihaw houses beside grilled meat. Turmeric, or annatto in other kitchens, is what colours it. It is fried from rice that has already been cooked and cooled, the same reason a Chinese fried rice starts with yesterday’s pot.
- Serves
- 4
- Time
- 15 min
- Level
- Easy
- Energy
- 280kcal
- Vegetarian
- Quick
Contains soy and gluten.
Equipment
- Wok or large frying pan
- Spatula
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1172 kJ
- 280 kcal
- Protein
- 5 g
- Fat
- 8 g
- Carbohydrate
- 46 g
- Sugars
- 2 g
- Fibre
- 1 g
- Salt
- 0.8 g
- Sodium
- 320 mg
This batch, 4 servings, is about 4686 kJ (1120 kcal), with 8 g sugars and 3.2 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Heat the butter or oil in a large pan or wok over medium heat.
- 02
Add the garlic and cook until it is golden and smells sweet.
- 03
Sprinkle in the turmeric, and the curry powder if you are using it. Stir for 15 to 20 seconds.
- 04
Add the rice and break up the clumps until the grains are the same colour.
- 05
Stir in the soy sauce, and the ketchup if you want it. Season with salt and pepper.
- 06
Fry for 3 to 5 minutes, until the rice is hot and a little toasted.
- 07
Finish with spring onion or fried garlic.
Times are a guide. If it needs another minute, give it another minute.
To serve
Beside barbecue ribs, grilled chicken, tocino, or longganisa. Pack it into a small bowl while it is warm and turn it out if you want the dome from the food court. Atsara beside it, when I have written that pickle. It is a side, not a dish I eat alone.
Keeping it
Cool it quickly. Keep it in the fridge for up to 3 days. Reheat it in a pan or the microwave with a splash of water until it is steaming. Do not leave cooked rice on the bench.
Leftovers
- Java rice with an egg
For a parent, a student, or anyone who cooked yesterday.
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Hungry Alan
Java rice
Serves 4 · 15 min
Ingredients
- 3 cups cooked rice, preferably from yesterday
- 5 garlic cloves, minced, from 4 to 5
- 2 tbsp butter or oil
- 1 tbsp soy sauce
- 1 tbsp banana ketchup or ordinary ketchup, optional
- 1 tsp turmeric
- ½ tsp curry powder, optional
- salt and pepper
- spring onion or fried garlic, to finish
Method
- Heat the butter or oil in a large pan or wok over medium heat.
- Add the garlic and cook until it is golden and smells sweet.
- Sprinkle in the turmeric, and the curry powder if you are using it. Stir for 15 to 20 seconds.
- Add the rice and break up the clumps until the grains are the same colour.
- Stir in the soy sauce, and the ketchup if you want it. Season with salt and pepper.
- Fry for 3 to 5 minutes, until the rice is hot and a little toasted.
- Finish with spring onion or fried garlic.
To serve
Beside barbecue ribs, grilled chicken, tocino, or longganisa. Pack it into a small bowl while it is warm and turn it out if you want the dome from the food court. Atsara beside it, when I have written that pickle. It is a side, not a dish I eat alone.
Keeping it
Cool it quickly. Keep it in the fridge for up to 3 days. Reheat it in a pan or the microwave with a splash of water until it is steaming. Do not leave cooked rice on the bench.