Uploaded November 2025 | Updated September 2026, 2 weeks ago
Dirty Fried Rice | Creole Soul Meets Wok Fire
We mashed up two classics—Southern dirty rice and Chinese fried rice—to create a rich, smoky, umami-packed side that easily steals the show. Fried rice technique meets Louisiana flavor in one skillet.
You’ll need:
• 350 g jasmine rice
• 250 g chicken liver, rinsed and dried
• 30 g neutral oil (divided)
• 90 g diced white onion
• 45 g diced green bell pepper
• 45 g diced celery
• 5 g kosher salt
• 2 g ground white pepper
• 2 g MSG
• 30 g unsalted butter (cubed)
Steps:
1. Rinse rice until water runs mostly clear. Cook with 415 g water on “white rice” setting.
2. Spread on sheet pan, cool, and refrigerate 2–24 hours. Rub between hands to separate grains.
3. Blend chicken livers until smooth. Fry in hot oil until browned and crumbly; set aside.
4. Stir-fry onion, bell pepper, and celery in oil until crisp-tender. Season with salt, pepper, MSG.
5. Add rice and cooked liver, stir-fry until hot and evenly mixed.
6. Toss in butter, stir until melted and rice is glossy and coated. Adjust seasoning and serve immediately.
Key tips:
• Cold rice fries best—chill overnight for ideal texture.
• The blended liver adds depth and body—don’t skip it!
• MSG and butter take this from side dish to main event.
• Keep your wok hot and your stir constant for that perfect fried rice finish.
👉 Full recipe and fusion technique here: chefsteps.com/activities/dirty-fried-rice
Dirty Fried Rice | Creole Soul Meets Wok Fire
We mashed up two classics—Southern dirty rice and Chinese fried rice—to create a rich, smoky, umami-packed side that easily steals the show. Fried rice technique meets Louisiana flavor in one skillet.
You’ll need:
• 350 g jasmine rice
• 250 g chicken liver, rinsed and dried
• 30 g neutral oil (divided)
• 90 g diced white onion
• 45 g diced green bell pepper
• 45 g diced celery
• 5 g kosher salt
• 2 g ground white pepper
• 2 g MSG
• 30 g unsalted butter (cubed)
Steps:
1. Rinse rice until water runs mostly clear. Cook with 415 g water on “white rice” setting.
2. Spread on sheet pan, cool, and refrigerate 2–24 hours. Rub between hands to separate grains.
3. Blend chicken livers until smooth. Fry in hot oil until browned and crumbly; set aside.
4. Stir-fry onion, bell pepper, and celery in oil until crisp-tender. Season with salt, pepper, MSG.
5. Add rice and cooked liver, stir-fry until hot and evenly mixed.
6. Toss in butter, stir until melted and rice is glossy and coated. Adjust seasoning and serve immediately.
Key tips:
• Cold rice fries best—chill overnight for ideal texture.
• The blended liver adds depth and body—don’t skip it!
• MSG and butter take this from side dish to main event.
• Keep your wok hot and your stir constant for that perfect fried rice finish.
👉 Full recipe and fusion technique here: chefsteps.com/activities/dirty-fried-rice
