Dirty Fried Rice

Dirty Fried Rice

Info

Rating
Calories
471.0
Protein
19.0
Sodium
786.0
Fat
27.0

Description

Watson, who's from Louisiana, grew up on his mom's dirty rice; that dish helped inspire this bastardized fried version. The chicken-liver base tastes very concentrated and intense on its own, but becomes nicely balanced in the finished dish.

Ingredients

2 tablespoons vegetable oil, divided
4 ounces chicken livers, rinsed, patted dry
Kosher salt
freshly ground pepper
1/2 small onion, chopped
1/2 celery stalk, finely chopped
1/2 small poblano chile, with seeds, finely chopped
1 garlic clove, finely chopped
1 tablespoons finely chopped peeled ginger
2 tablespoons soy sauce
1 tablespoons black vinegar
1 tablespoons hot sauce (such as Crystal)
1 tablespoons Thai crab or shrimp paste with bean oil
1/4 cup vegetable oil
3 large eggs, beaten to blend
3 cups cooled cooked jasmine rice (from 1 cup dry)
4 ounces large shrimp (about 6), peeled, deveined, cut into bite-size pieces
1 pickled jalapeno, sliced
2 scallions, thinly sliced
Old Bay seasoning, MSG (optional), and chili oil (for serving)

Directions

  1. Heat 1 tablespoons oil in a large skillet over medium-high heat. Season chicken livers with salt and pepper and cook until browned on the outside but still pink inside, about 1 1/2 minutes per side.
  2. Transfer to a large plate and let cool. Pulse in a food processor to a coarse paste; set chicken liver paste aside.
  3. Heat remaining 1 tablespoons oil in same skillet over medium-high heat and cook onion, celery, chile, garlic, and ginger, scraping up any browned bits, until vegetables are tender, about 2 minutes.
  4. Add soy sauce, vinegar, hot sauce, crab paste, reserved chicken liver paste, and 1/4 cup water to skillet. Reduce heat to medium and cook, stirring occasionally, until a thick dry paste forms. (You should have about 1/2 cup.)
  5. Heat oil in a large wok or skillet over high heat. Cook eggs, stirring constantly, until fluffy and just set, about 1 minute. Add rice and cook, stirring often, until rice is evenly coated and beginning to brown, about 4 minutes.
  6. Add shrimp and chicken-liver base and stir to coat. Cook, stirring often, until shrimp is cooked through, about 2 minutes.
  7. Remove from heat and stir in jalapeño.
  8. Serve fried rice topped with scallions, Old Bay seasoning, and MSG, if using, and drizzled with chili oil.

Tags

    Side Shrimp Pan-Fry Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added
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