  Top: Plain java rice fromGoldilocks Bakeshop,Bottom: Java rice withpimiento fromKenny Rogers Roasters | |
| Alternative names | Yellow fried rice |
|---|---|
| Type | Fried rice |
| Course | Part ofmain course, side dish |
| Place of origin | Philippines |
| Created by | Filipino cuisine |
| Serving temperature | Warm |
| Main ingredients | Rice, annatto or turmeric, garlic and/or onion |
| Ingredients generally used | Paprika, pimiento or bell pepper, tomato ketchup |
Java rice, sometimes calledyellow fried rice,[1] is aFilipinofried rice dish characterized by its yellow-orange tint from the use ofturmeric orannatto. Variants of the dish addbell peppers,pimiento,paprika, and/ortomato ketchup to season the fried rice.[2][3][1] Despite its name, it does not originate fromJava orIndonesia in general.[3][1]
Although its actual origin is uncertain, Java rice is associated withEngracia Cruz-Reyes' Aristocrat restaurant (founded in 1936 inManila), in part due to their popularization of serving their chicken barbecue (inihaw) with this preparation of rice.[3][1][4][5]
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_-_grilled_saba_bananas_-_01.jpg) | ThisFilipino cuisine–related article is astub. You can help Wikipedia byexpanding it. |
