Java Rice
A yellow-orange fried rice made famous by a restaurant in the Philippines, often served with barbecued pork or chicken.
Servings 6 cups
Calories 227kcal
Cost $3-$4
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.
Nutrition
Calories: 227kcal | Carbohydrates: 40g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 319IU | Vitamin C: 14mg | Calcium: 27mg | Iron: 1mg