Dirty Fried Rice

cajun/creole side shrimp pan-fry bon appétit sugar conscious dairy free peanut free tree nut free no sugar added

Quealy Watson

Makes four servings.

Source

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)

Method

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.

Transfer to a large plate and let cool. Pulse in a food processor to a coarse paste; set chicken liver paste aside.

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.

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.)

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.

Add shrimp and chicken-liver base and stir to coat. Cook, stirring often, until shrimp is cooked through, about 2 minutes.

Remove from heat and stir in jalapeño.

Serve fried rice topped with scallions, Old Bay seasoning, and MSG, if using, and drizzled with chili oil.