Best Dirty Fried Rice Recipes

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PORK-FRIED DIRTY RICE



Pork-Fried Dirty Rice image

Provided by Sunny Anderson

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons vegetable or peanut oil
1/2 pound ground pork
1 teaspoon kosher salt
1/2 teaspoon minced fresh ginger
2 cloves garlic, minced
2 scallions, chopped
1 lightly packed cup bean sprouts
1 cup frozen peas, thawed
1 1/2 cups day old Right Rice, recipe follows
2 teaspoons soy sauce, plus more to taste
1 tablespoon chili sauce (recommended: Sriracha)
2 eggs, beaten
1 1/2 cups Carolina rice
Water, for rinsing and cooking

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



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

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.

CONCH TEMPURA ROLL WITH DIRTY FRIED RICE AND GOAT PEPPER AIOLI



Conch Tempura Roll with Dirty Fried Rice and Goat Pepper Aioli image

Provided by Ming Tsai

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 25

1 tablespoon grapeseed oil
4 cloves garlic, minced
1 tablespoon ginger, minced
1 onion, chopped
1 tablespoon Bahamian thyme
1 teaspoon paprika
2 goat peppers, stemmed and chopped, (may substitute Thai birds)
1/2 pound ground pork
2 tablespoons soy sauce
1 cup cooked pigeon peas (may substitute black beans)
3 cups cooked long grain rice
Salt and pepper
4 sheets nori
8 large sheets conch, pounded thin, and scored on one side
Canola oil, for frying
2 cups rice flour
1 cup ginger beer
4 cups club soda
Goat Pepper Aioli, recipe follows
2 goat peppers, stemmed and chopped, may substitute Thai birds
1 tablespoon garlic, minced
1 tablespoon Creole mustard, may substitute Pommery
1 lime, juiced
1 cup grape seed oil
Salt and pepper

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.

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

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.

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