Java Rice is a yellow-orange fried rice often served with barbecued pork or chicken, made famous by a restaurant in the Philippines. It gets its vibrant color from annatto and turmeric, and is surprisingly easy to make!
Java Rice and Filipino Barbecue Pork Skewers (or chicken) make the best combination.
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Ingredients you'll need
Notes and substitutions
- White rice: Leftover or day-old rice is ideal, but fresh-cooked rice that is not overcooked or too wet will also work.
- Annatto: Also called achiote or "poor man's saffron," it has a subtle earthy flavor and is used as a natural food coloring like in Kare-Kare. Annatto powder can be sprinkled directly on the dish or dissolved in hot water while the seeds are steeped to extract their orange-red pigment.
- Turmeric powder: A rhizome belonging to the ginger family, it has bright orange flesh that imparts a vibrant yellow color. Its flavor is earthy, slightly citrusy, and a little peppery. It can be overwhelming and bitter when used in excess.
How to make this recipe
Step 1: Break up the rice with a fork. If you have a fresh batch, spread them to cool for a few minutes. Let the moisture evaporate, so they don't clump together or get mushy.
Step 2: Finely chop 6 garlic cloves, 1 shallot, and ½ red bell pepper. A food processor can help you break them into tiny pieces, adding more flavor to your rice.
Get the rest of the ingredients ready. When the pan heats, this will cook up in a flash.
Step 3: Over medium heat, add 2 tablespoons oil and 2 tablespoons butter to the wok. Sauté garlic, shallot, and red bell pepper until softened and slightly caramelized, about a minute.
Step 4: Add ½ teaspoon annatto powder, 1 teaspoon turmeric powder, and 5 cups of cooked rice.
Step 5: Toss them until they are evenly colored and heated through. Season with salt and pepper to taste.
A fried egg, with its runny yolk and crispy edges, makes a perfect topping for Java Rice!
Recipe FAQs
Choose a medium or long-grain variety. Use leftover or cold rice, as the grains separate more easily.
If you're making a fresh batch of rice, rinse them well to prevent them from becoming sticky. Spread out the cooked rice to cool and allow the moisture to evaporate.
Yes, you can use them interchangeably in this recipe. Margarine usually has a milder flavor, but it won't be an issue.
It's not necessary, but if you have one, use it. With a wok, you can toss the food around or push it aside while the oil drains.
Since Java Rice is a simple dish containing few ingredients, a large skillet or sauté pan should be fine.
Perfect pairing for Java Rice
- Inihaw na Liempo: Grilled marinated pork belly, served with Achara or pickled green papaya.
- Chicken Inasal: A Visayan specialty, this is grilled chicken marinated in a mixture of calamansi, vinegar, lemongrass, ginger, and annatto.
- Lechon Kawali: Crispy pork belly that's deep-fried or air-fried with crispy skin and tender meat.
- Grilled Tuna Belly: Tuna belly marinated in soy sauce and calamansi, then grilled until charred and smoky.
- Embutido: Filipino-style meatloaf with ground pork, raisins, and carrots.
- Lumpiang Shanghai: Crispy fried spring rolls filled with a mixture of ground meat and vegetables.
- Fried Fish: A simple fried fish brings a light and crispy element that goes well with Java Rice.
- Fried Chicken: Marinated pieces of chicken, fried until golden brown and crispy.
- Beef Salpicao: Tender beef cubes sautéed with lots of garlic, soy sauce, and sometimes Worcestershire sauce or oyster sauce.
Other rice recipes you may like
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📖 Recipe
Java Rice
Equipment
- Wok, skillet, or sauté pan
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 6 cloves garlic minced
- 1 shallot minced; sub:yellow or white onion
- ½ red bell pepper minced
- ½ teaspoon annatto powder (see note)
- 1 teaspoon turmeric powder (see note)
- 5 cups cooked white rice (see note)
- salt and pepper to taste
Instructions
- Break up rice with a fork. If you have a fresh batch, spread them to cool for a few minutes.
- Over medium heat, add oil and butter to the wok.
- Sauté garlic, shallot, and red bell pepper until softened and slightly caramelized, about a minute.
- Add annatto powder, turmeric powder, and rice. Toss them until they are evenly colored and heated through.
- Season with salt and pepper to taste.
Notes
- White rice: Leftover or day-old rice is ideal, but fresh-cooked rice that is not overcooked or too wet will also work.
- Annatto: Also called achiote or "poor man's saffron," it has a subtle earthy flavor and is used as a natural food coloring. Annatto powder can be sprinkled directly on the dish or dissolved in hot water while the seeds are steeped to extract their orange-red pigment.
- Turmeric powder: A rhizome belonging to the ginger family, it has bright orange flesh that imparts a vibrant yellow color. Its flavor is earthy, slightly citrusy, and a little peppery. It can be overwhelming and bitter when used in excess.
rojan says
Since it belongs to the ginger family, can I replace turmeric with ginger powder?
Nora says
Hello! Yes, they are from the same family and look similar, too. Turmeric in java is mostly used for color since its flavor is very mild. Ginger may not be an ideal substitute but you can use it! It won’t give you that yellow-orange color (which is okay if you’re using annatto) and has a stronger taste so use less of it. Please note that the flavor of dried ginger is more intense than fresh ginger, so make the necessary adjustments.
jomelyn says
This Java rice is recipe of yours is delicious and easy to make. I will keep making it.
Nora says
Thank you! I appreciate you making it. =)
Apol says
Taste great!
Bim says
Looks like easy to make.
Rose says
This recipe is so tasty and it goes with anything! 😋