Best Dirty Fried Rice Recipes

PORK-FRIED DIRTY RICE

Steps:

• In a large nonstick saute pan or wok, heat the oil over high heat. When the oil begins to swirl, add the ground pork, salt and ginger. Break the pork up with a spoon and stir while browning. When the pork is cooked through and golden, add the garlic, scallions, bean sprouts and peas. Stir and cook for a minute or so more, then push it to the side and add a bit more oil, if needed. Add the rice and quickly stir to heat and toast the rice. Once a crust has formed on some of the rice, add the soy sauce and chili sauce. Season with more salt, if needed. Incorporate the rice with the rest of the ingredients in the pan. Once combined, push to the sides and add the eggs to the center, allowing the eggs to curdle lightly. Rapidly stir the rice in to coat while the eggs are cooking. The eggs act as glue instead of being left as big curds separated from the rice. Transfer to a serving bowl and serve immediately.
• Rinse the rice 3 times to remove the starch. Put the rice in a medium saucepan. Fill the saucepan with enough water to cover the rice by 1/2-inch. Or measure by putting your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring the rice to a simmer over low heat, then cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let the rice stand another 5 minutes, covered.

DIRTY FRIED RICE

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

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.

CONCH TEMPURA ROLL WITH DIRTY FRIED RICE AND GOAT PEPPER AIOLI

Steps:

• Heat a large nonstick skillet over high heat. Add 1 tablespoon of grapeseed oil, and swirl to coat the pan. When the oil shimmers, add the garlic, ginger, and onions and saute, stirring occasionally, until soft and browned, 6 to 8 minutes. Add the thyme, paprika, and goat peppers, and stir to mix. Mix in the pork, and cook for 3 to 5 minutes, then add the soy sauce and saute for another 2 minutes. Add the peas, and rice and toss thoroughly until heated through. Adjust the seasonings with salt and pepper, and let cool.
• Arrange a sheet of the nori, shiny side down, on a rolling mat. Have a small bowl of water handy. Place the scored side of the conch on the bottom half of the nori sheet, and season with salt and pepper. Fill with the rice, and then roll. Wet the edge, and press the mat to seal. Repeat with the remaining nori, conch, and rice. Allow the maki to rest, seam side down, for 2 minutes.
• Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees. Place the flour in a medium bowl and slowly whisk in the ginger beer. Pour in enough club soda so that the mixture resembles a light pancake batter.
• Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes. Remove the rolls with a mesh spoon and drain on paper towels. Season, to taste, with the salt and pepper.
• With a sharp knife, slice each roll in 1/2. Cut 1 half straight across, and cut the other half diagonally into 2 pieces. With a spoon, drizzle the aioli onto the plates in a zigzag pattern, and arrange the rolls over, and serve.
• In a food processor, combine the peppers, garlic, and mustard, and process. With the machine running, add the oil slowly, until the mixture emulsifies. Add the oil more quickly, until the mixture is mayonnaise-like. Add the lime juice, and adjust the seasons with salt and pepper.