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Java rice
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.
Course
Side Dish
Cuisine
Filipino
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
people
Author
Connie Veneracion
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.