Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Java Rice
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- Level: Easy
- Total: 8 hr 20 min (includes chilling the rice)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 364
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 15 mg
- Sodium
- 559 mg
Sometimes called yellow fried rice, Java rice is a beloved Filipino dish that’s famous for its vibrant orangey-yellow hue, a color that comes from annatto and turmeric powder in this version. Although the name “Java” hints at the influence Indonesian cooks have had on the Philippines, this style of yellow rice is proudly and originally Filipino. Onion, a generous amount of garlic and soy sauce add flavor and aroma, and in this version the rice is fried in butter for even more flavor, although some cooks opt for margarine or just oil. Like Chinese fried rice, the dish benefits from being made with day-old rice since the grains will stand up better to stir-frying, remaining distinct and crisping slightly for the dish’s signature texture.
- Level: Easy
- Total: 8 hr 20 min (includes chilling the rice)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 364
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 15 mg
- Sodium
- 559 mg
Ingredients
Directions
- Place the rice in a large bowl and use your hands to separate the cold grains of rice. Set aside.
- Preheat a large wok over high heat. Add the butter and oil and heat until the butter melts. Add the onions and garlic and stir-fry until the onion softens, about 5 minutes.
- Add the annatto powder and turmeric powder. Stir-fry for about 30 seconds and add the rice. Toss gently until all the grains are coated. Spread the rice evenly onto the surface of the wok, pressing down on it for a minute to allow the rice to crisp. Toss and repeat pressing and tossing again about 5 times.
- Stir in the soy sauce and season with salt and pepper to taste. Stir and continue to cook until the rice is evenly colored and slightly crisped, about 5 minutes. Serve immediately.
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