Java Rice

In the Philippines, when you order barbeque in most restaurants, it would usually be accompanied by Java Rice. I've always wondered what  exactly it is in that "Java" that makes it different from any other fried rice. All those times in the Philippines I always thought it was just fried rice in ketchup! lol!

So when I saw that beef ribs in the refrigerator and decided to barbeque it, I immediately thought of making Java Rice to go with my Barbeque Beef Ribs. Also, since hubby's barbeque is already very famous in our circles and has always been requested whenever we have a get-together, be it in Doha, Manila or Batangas, I just thought that maybe I can also make the perfect match to it.

I have checked several sites for the recipe and the one which I find the right fit for me is posted by Ms. Connie Veneracion in her site home cooking rocks. I have however taken the liberty of adjusting some of the ingredients and method to suit our family's taste. If you want to see Ms. Connie's recipe, please check it here. See, I still maintain that Java Rice is Ketchup fried rice (well, that's my personal opinion and I'm the one with the wok, so don't bother contradicting! lol!) so I decided to humor myself and add some. You can remove if you want, or you also think it's ketchup fried rice?

Ingredients:
5 cups rice (cold)
1/2 tbs turmeric
salt
3 tbs butter
4 cloves garlic, minced
ginger (thumb size), minced
1 stalk lemongrass, minced
1/3 cup red bell pepper, finely chopped
1/4 cup spring onion, finely chopped
2 tbs ketchup and 2 tbs beef barbeque sauce (Optional, from the sauce derived from the Beef Barbeque cooked in the pressure cooker, you can find the recipe here).

Method:
Put cold rice in a big bowl and add salt and powdered turmeric, mix with your hands. Make sure to mix well to achieve an even yellow color of the rice.
Melt the butter in a hot wok, then add the garlic, ginger and lemongrass. Cook until fragrant and slightly brown. Add the ketchup and barbeque sauce.
Add the yellow rice and stir. Cook for about 5 minutes tossing from time to time to ensure the rice is heated through.
Add the bell pepper and spring onion, toss well to distribute evenly. Serve with your well-loved barbeque. Enjoy!