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Filipino Java Rice (Sinangag na Dilaw)
Java Rice, locally known as "Sinangag na Dilaw" or yellow fried rice, is a beloved Filipino side dish made famous by the Aristocrat Restaurant chain. This vibrant yellow rice gets its signature color from turmeric (luyang dilaw) and annatto (atsuete), making it an eye-catching companion to grilled meats and Filipino breakfast favorites.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 76 kcal
Course:
Breakfast
Cuisine:
Filipino
Ingredients
- 4 cups cold cooked rice malamig na kanin
- 1 tablespoon butter mantikilya
- 1 tablespoon cooking oil mantika
- 2 shallots finely chopped (sibuyas tagalog)
- 2 cloves garlic minced (bawang)
- ½ red bell pepper finely chopped (pulang bell pepper)
- ½ teaspoon annatto powder atsuete
- 1 teaspoon turmeric powder
- 1 tablespoon soy sauce toyo
- salt and pepper to taste asin at paminta
Instructions
- Start by breaking up the cold cooked rice (malamig na kanin) into individual grains using your fingers, removing any clumps. This step works best with rice that has been refrigerated for at least 24 hours.
- Heat a wok or wide skillet over high heat (around 375°F/190°C). Add butter (mantikilya) and cooking oil (mantika), allowing the butter to melt completely while swirling to combine.
- Once the oil is hot and shimmering, add finely chopped shallots (sibuyas tagalog), minced garlic (bawang), and finely chopped red bell pepper (pulang bell pepper). Sauté until the vegetables have softened and become fragrant, about 2 minutes, stirring frequently to prevent burning.
- Add the annatto powder (atsuete) and turmeric powder to the aromatics. Stir continuously for 30 seconds to bloom the spices and release their flavors and vibrant colors.
- Add the cold rice to the pan and toss until each grain is evenly coated with the yellow-colored oil mixture. Spread the rice evenly in the pan and let it sizzle undisturbed for 45 seconds to develop a slight toasting on the bottom (hanggang bahagyang magkulay tostado).
- Pour in the soy sauce (toyo) and season with salt and pepper (asin at paminta) to taste. Continue cooking for another 1-2 minutes, tossing occasionally until the rice is heated through and has absorbed all the flavors.
- Serve hot alongside your favorite Filipino breakfast dishes or grilled meats. For storage, keep in an airtight container in the refrigerator for up to 3 days. When reheating, sprinkle with a little water and heat in a pan over medium-high heat, stirring frequently until hot.
Cup of Yum
Notes
- Always use day-old rice (rice stored in the refrigerator for at least 24 hours)
- Break up rice clumps while the rice is still cold
- Use high heat to achieve that slightly toasted flavor
- Don't overcrowd the pan - cook in batches if needed
- Use wooden spoons to prevent breaking the rice grains
Nutrition Information
Calories
76kcal
(4%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
8mg
(3%)
Sodium
276mg
(12%)
Potassium
102mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
554IU
(11%)
Vitamin C
21mg
(23%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 76
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 276mg | 12% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 554IU | 11% |
| Vitamin C | 21mg | 23% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.