Best 2 Dirty Fried Rice Recipes

**Dirty Fried Rice: A Flavorful Dish with Endless Variations**

Dirty fried rice is a versatile and flavorful dish that can be easily customized to suit your preferences. Typically made with day-old rice, eggs, vegetables, and meat, dirty fried rice gets its name from the soy sauce that is added to the dish, giving it a slightly "dirty" appearance. This article presents three unique recipes for dirty fried rice: a classic version, a vegetarian version, and a spicy Szechuan version. Each recipe offers a distinct flavor profile and includes step-by-step instructions for easy preparation. Whether you're a seasoned cook or a beginner in the kitchen, these dirty fried rice recipes guarantee a delicious and satisfying meal. So, gather your ingredients, put on your apron, and let's get cooking!

Here are our top 2 tried and tested recipes!

DIRTY FRIED RICE

Dirty Fried Rice image

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.

Provided by Quealy Watson

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

Yield Makes four servings.

Number Of Ingredients 22

Ingredients

chicken-liver base
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
rice and assembly
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)

Steps:

Chicken-Liver Base
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.)
Rice and Assembly
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.

DIRTY FRIED RICE

Dirty Fried Rice image

I love dirty rice... even some of the stuff that comes in a box... but don't tell anybody. This is a variation of dirty rice that has great flavor, and will compliment any of your dishes... or you can just eat it on its own. I made this in the test kitchen this evening, and I'm happy with the results. So, you ready... Let's...

Provided by Andy Anderson !

Categories Vegetables

Time 40m

Number Of Ingredients 20

Ingredients

THE RICE
2 c chicken stock (or vegetable stock, if you want it vegetarian)
1 Tbsp tomato paste
1 c white rice
THE RICE INGREDIENTS
1/2 c celery, rough diced small
1/2 c carrot, rough diced small
1/2 c shallot, finely diced
1 medium tomato, chopped, about 1/2 cup
1 c mushrooms, white button
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp crushed red pepper
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp hot sauce, i like frank's
3 Tbsp oil, grapeseed variety
ADDITIONALS
2 large eggs, whisked
2 Tbsp tamari sauce

Steps:

1. Gather your ingredients.
2. In a large size pot or skillet, add the stock and the tomato paste.
3. Bring the liquid up to the boil.
4. Chef's Note: This pot/skillet will need a tight-fitting lid.
5. Add the white rice.
6. Immediately bring the heat to low, and cover.
7. Chef's Note: Simmer for about 20 minutes.
8. Take off heat, remove lid and allow the rice to cool to room temp, about 20 minutes.
9. Chef's Tip: If you attempt to make this dish with hot rice, you will wind up with dirty rice goo.
10. Mix all the RICE INGREDIENTS together in a bowl, and reserve.
11. Place a skillet over high heat, and let it heat up for about 2 minutes.
12. Have the beaten egg and tamari at the ready.
13. Add the oil and swirl in in the pan, until it begins to shimmer (that means it's hot).
14. Add the two beaten eggs, and swirl in the pan until almost cooked, about 30 seconds.
15. Add the vegetable mixture and use a wooden spoon to mix the veggies in with the egg.
16. Use the wooden spoon to break up the egg.
17. Let the veggies cook for about 4 minutes, stirring all the time.
18. Reduce the heat to low, add the rice, and then combine with the veggies.
19. Add the tamari sauce, and continue to stir until everything is combined.
20. Chef's Tip: Remember that you're working with rice, so be gentle with the stirring.
21. Remove from heat, and serve with your favorite protein, or eat all by itself. Enjoy.
22. Keep the faith, and keep cooking.

Tips:

Use fresh, high-quality ingredients: The better the ingredients, the better the fried rice will be. Look for fresh vegetables, tender meat, and fluffy rice.
Cook the rice ahead of time: The rice should be cold and slightly firm before you start cooking the fried rice. This will help it to fry up evenly and prevent it from becoming mushy.
Use a well-seasoned wok or large skillet: A good wok will help to evenly distribute the heat and prevent the rice from sticking. If you don't have a wok, you can use a large skillet.
Heat the wok or skillet over high heat: The wok or skillet should be very hot before you add the oil and ingredients. This will help to create a nice sear on the rice and prevent it from sticking.
Add the oil in a circular motion: This will help to evenly coat the wok or skillet and prevent the rice from sticking.
Stir-fry the rice in small batches: Don't overcrowd the wok or skillet. Cook the rice in small batches so that it has room to fry up evenly.
Use a spatula to break up the rice: As you stir-fry the rice, use a spatula to break up any clumps. This will help to ensure that the rice is evenly cooked.
Add the sauce and vegetables towards the end of cooking: This will help to prevent the vegetables from becoming overcooked.
Serve the fried rice immediately: Fried rice is best served hot and fresh. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Conclusion:

Dirty fried rice is a delicious and versatile dish that can be made with a variety of ingredients. It's a great way to use up leftover rice and vegetables, and it's also a great meal to make on a busy weeknight. With a little practice, you'll be able to make this dish like a pro!