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Java rice

05.31.2021 (Updated: 03.10.2024) in Lunch / Dinner, Side Dishes

For non-Filipinos, and for Filipinos who left to settle elsewhere in the world before Java rice became the better half of all things grilled in restaurants that specialize in grilled food, Java rice is a yellow fried rice.

Java rice

This dish is most probably rooted in the Mindanaoan kuning, a yellow rice dish related to the Indonesian nasi kuning.

Indonesian yellow rice (nasi kuning) with fish and cucumbers on the side

Indonesian yellow rice (nasi kuning)

Because the cooked dish resembles a mound of gold, nasi kuning is often served during festivals and celebratory occasions. But this home version is easy enough to make and enjoy any day of the year.

Both Mindanaoan and Indonesian kuning are colored with turmeric and cooked with an array of spices, but the Mindanaoan version excludes coconut milk among the ingredients.

The difference between Java rice (a name popularized in Metro Manila) and Minadanaoan kuning is the cooking method. Kuning is rice cooked in water with turmeric and spices; Java rice is cooked rice tossed in turmeric tinted oil in which spices had been sauteed.

Cooking Java rice in wok

What spices? Garlic, ginger, finely chopped shallot (or onion), finely chopped lemongrass, finely sliced bird’s eye chili and turmeric powder. Rice is added, seasoned with salt and tossed until the golden oil coats every grain and the rice is heated through.

Before serving, a final taste. Needs more salt? Add a few pinches and toss thoroughly. Keep at it until you find the balance you like.

Java rice
Java rice
Connie Veneracion
A fried rice that often accompanies grilled food served on a heated cast iron plate, Java rice may look like Indonesian nasi kuning but it is really more Filipino than Javanese or Indonesian.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Side Dish
Cuisine Filipino
Servings 4 people

Ingredients
  

  • 1 tablespoons coconut oil or other palm oil
  • 1 tablespoon finely minced garlic
  • ½ tablespoon finely minced ginger
  • 2 tablespoons finely chopped shallot or onion
  • ½ teaspoon finely chopped lemongrass
  • 1 bird's eye chili finely sliced
  • 1 tablespoon turmeric powder
  • 4 cups day-old rice
  • salt to taste

Instructions
 

  • Heat the oil in a wok or frying pan.
  • Add the garlic, ginger, shallot, lemongrass, chili and turmeric.
  • Cook over medium heat until the mixture starts to look pasty (the oil will be absorbed by the other ingredients).
  • Add the rice to the pan. Sprinkle in a teaspoon of salt
  • Stir and toss over high heat until the rice is heated through and every grain is coated with the spicy yellow paste.
  • Taste, add more salt if needed, and toss to blend the flavors.

Notes

The Java rice recipes published in 2006 and 2012 have been retired. My recipe has not changed significantly, but this one comes with better photos.
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Disclosure: This post may contain affiliate links. As an Amazon Associate, the blog owner earns commission from qualifying purchases at no extra cost to you.

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Connie Veneracion, 2020

Hi, I’m Connie!

Home cook and writer by passion, photographer by necessity, and good food, coffee and wine lover forever. I write recipes, cooking tips and food stories. No AI is used in creating content for this blog.

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