Dirty Fried Rice

A savory and complex fried rice featuring chicken liver paste, shrimp, and a blend of Asian condiments. This dish combines traditional fried rice with bold flavors from jalapeños, poblano chiles, and various aromatic seasonings.

4 servings

33 min

Published October 4, 2025

Ingredients

•2 tablespoons vegetable oil, divided
•4 ounces chicken livers, rinsed, patted dry
•1 teaspoon Kosher salt
•½ teaspoon freshly ground pepper
•½ small small onion, chopped
•½ stalk celery stalk, finely chopped
•½ small small poblano chile, with seeds, finely chopped
•1 clove 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
•¼ cup vegetable oil
•3 large 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 whole pickled jalapeno, sliced
•2 whole scallions, thinly sliced
•1 teaspoon Old Bay seasoning
•¼ teaspoon MSG (optional)
•1 tablespoon and chili oil (for serving)

Cooking Instructions

1.
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.
3 min
2.
Transfer to a large plate and let cool. Pulse in a food processor to a coarse paste; set chicken liver paste aside.
10 min
3.
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.
2 min
4.
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.)
8 min
5.
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.
5 min
6.
Add shrimp and chicken-liver base and stir to coat. Cook, stirring often, until shrimp is cooked through, about 2 minutes.
2 min
7.
Remove from heat and stir in jalapeño.
1 min
8.
Serve fried rice topped with scallions, Old Bay seasoning, and MSG, if using, and drizzled with chili oil.
2 min

Ingredients

•2 tablespoons vegetable oil, divided

•4 ounces chicken livers, rinsed, patted dry

•1 teaspoon Kosher salt

•½ teaspoon freshly ground pepper

•½ small small onion, chopped

•½ stalk celery stalk, finely chopped

•½ small small poblano chile, with seeds, finely chopped

•1 clove 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

•¼ cup vegetable oil

•3 large 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 whole pickled jalapeno, sliced

•2 whole scallions, thinly sliced

•1 teaspoon Old Bay seasoning

•¼ teaspoon MSG (optional)

•1 tablespoon and chili oil (for serving)

Cooking Instructions

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.

3 min

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

10 min

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.

2 min

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.)

8 min

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.

5 min

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

2 min

Remove from heat and stir in jalapeño.

1 min

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

2 min