A bright Filipino-style fried rice colored with annatto and seasoned with banana ketchup and oyster sauce for a classic barbecue side dish.
Prep time
10 min
Cook time
5 min
Total time
15 min
Servings
8
Tools Used
Non-stick Pan
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Ingredients
Ingredients
Servings
8 servings1×
Scale
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Main Ingredients
Instructions
Preparation
- 1
Heat the cooking oil in a non-stick pan.
- 2
Add the annatto powder and stir until fully dissolved.
- 3
Stir in the banana catsup and mix thoroughly.
- 4
Add chopped red pimientos.
- 5
Pour in the oyster sauce or soy sauce.
- 6
Combine everything and let simmer.
- 7
Add the steamed rice and stir-fry until well-coated.
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Learn More
Everything you want to know about this recipe.
Java rice is less about complexity and more about getting a recognizable flavor and color into plain cooked rice quickly. Annatto gives it the orange-red look, while banana ketchup and oyster sauce add the sweet-savory character that makes it a common partner for grilled meats.
It is most useful as a side dish because it comes together fast and stretches well for a group. Once the base sauce is in the pan, the rice only needs a few minutes to heat through and take on the color evenly.
This is the kind of rice that makes barbecue plates feel complete, especially when you want something more flavorful than plain steamed rice without a long second recipe.
What Helps Java Rice Stay Separate
What Helps Java Rice Stay Separate
Slightly dry rice works best because each grain can pick up the sauce without turning sticky. Freshly cooked rice is more likely to clump unless it has had time to cool down first.
It also helps to bloom the annatto in oil before adding the other sauces. That step gives the rice a more even color and keeps the seasoning from tasting flat.
Serving And Storage Notes
Serving And Storage Notes
Serve Java rice hot with grilled pork, chicken, or fried seafood. A wedge of calamansi or a spoonful of achara on the side can help balance richer mains.
Leftovers keep for 3 to 4 days in the refrigerator and reheat well in a pan or microwave with a small splash of water.
Because the seasoning is built into the rice rather than served on top, taste before the final toss and adjust there. A little extra ketchup, oyster sauce, or pepper can shift it back into balance quickly if the batch feels flat.
This kind of rice is especially useful when the main dish is simple grilled meat. It adds color and flavor to the plate without needing another full side recipe or a long prep window.
Nutrition Facts
Nutrition Facts
Serving Size: 100 grams
Calories 1809%
% Reference Intake*
Total Fat 4g6%
Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol 0mg
Sodium 300mg
Total Carbohydrates 32g12%
Dietary Fiber 0g
Sugars 2g2%
Protein 3g6%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
What dishes pair well with Java Rice?
Java rice is traditionally served with Filipino grilled dishes like chicken inasal, barbecue, or crispy fried pork. It also pairs well with fried fish or other savory mains.
Can I make Java Rice without annatto powder?
Yes, though the color will be less vibrant. You can substitute a small amount of turmeric or skip the coloring altogether.
Is banana catsup necessary for this recipe?
Banana catsup gives Java rice its signature sweet-savory flavor. If unavailable, use tomato ketchup with a touch of sugar.
How do I prevent the rice from clumping?
Use day-old rice or let freshly cooked rice cool and dry a bit before stir-frying so the grains stay separate.
Community Reviews
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Angela P.
· 2 May 2025I doubled the recipe for a family gathering and it came out perfect. Next time I’ll try adding some garlic and spring onions.
Daniel M.
· 1 Feb 2025Cooked this for a BBQ party and it disappeared fast. Everyone asked for the recipe.
Erika T.
· 28 Jan 2025I added a pinch of garlic powder and it gave the dish even more depth. Great base recipe to experiment with.
Paolo R.
· 27 Aug 2024Tastes just like the Java rice I grew up eating in Manila. Thanks for the easy steps!
Lynn D.
· 26 May 2024I love how quick this is to prepare. Perfect for busy nights. The color from the atsuete powder makes it look restaurant-worthy.
Jerome S.
· 25 Feb 2024I used soy sauce instead of oyster sauce and it still turned out flavorful. Definitely keeping this in my weekly rotation.
Maria L.
· 4 Dec 2023Made this last night and paired it with grilled chicken inasal. So good! The banana catsup adds a sweet tang that my kids loved.
Carlo J.
· 4 Aug 2023Reminds me of the Java rice from old-school Filipino restaurants. So nostalgic and simple to make.
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