Java Rice
Recipe by
Connie Veneracion
A fried rice that often accompanies food served in hot plates, 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
- 1 tablespoon 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
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 solid 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.