Dirty Fried Rice

Ingredients Equipment Timing

Fine-mesh strainer  3 hrs 30 min total; 30 min
350 g Jasmine rice  Rice cooker  active
250 g Chicken liver, rinsed and patted 1/2 Sheet pan(s) 
dry Breville Super Q™ Blender Yield
30 g Neutral oil, such as canola or 
High-output wok burner 4 servings
grapeseed oil, divided 
90 g White onion(s), (1/2 small onion) (optional) 
cut into 1/4-inch dice Wok 
45 g Green bell pepper, (1/2 pepper) Wok spatula 
stemmed, seeded, and cut into 12-inch Cast iron skillet
1/4-inch dice (optional) 
45 g Celery, (1 rib) cut into 1/4-inch Blowtorch (optional) 
dice
5 g Kosher salt, (1 1/2 teaspoons),
plus extra as needed 
2 g White pepper, ground (1/2
teaspoon) 
2 g Monosodium glutamate (MSG),
(1/4 teaspoon), plus extra as
needed 
30 g Unsalted butter, cut into 1/2-inch
cubes 

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 1 Cook and cool rice
350 g Jasmine rice 
Place rice in a fine-mesh strainer set inside a large
bowl, and fill bowl with cold water so that rice is
covered by 2 inches. Using your hands, swish rice
vigorously until water turns cloudy. Lift strainer out of
bowl, discard cloudy water, and refill bowl with fresh
cold water. Repeat rinsing and draining process until
water runs mostly clear, 3 to 4 times total. After final
round of rinsing, allow rice to drain thoroughly in
strainer over now-empty bowl.
Transfer rice to rice cooker, add 415 g water, and cook
according to cooker settings for “white rice,” about 45
minutes.

Once cooked, transfer rice to a 1/2 sheet pan and

spread into an even layer, breaking up clumps with a
rice spatula or wooden spoon. Let cool to room
temperature, about 30 minutes. Refrigerate,
uncovered, until rice is completely chilled, at least 2
hours and up to 24 hours.

2 Fluff rice

Using your hands, rub chilled cooked rice between your

palms and fingers to separate into individual grains. Set
aside.

3 Purée chicken livers

250 g Chicken liver, rinsed
and patted dry Place chicken livers in a fine-mesh strainer and rinse
under cold water. Drain livers and transfer to the jar of a
countertop blender. Blend on high speed until smooth,
about 1 minute. Scrape liver purée into a small bowl and
set aside.

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15 g Neutral oil, such as
canola or grapeseed oil
 of smoke appear on surface. Add 15 g oil and swirl to
4 Cook and “scrape” chicken livers
Heat a dry carbon steel wok over high heat until wisps
coat surface of wok. Add chicken liver purée and
immediately tilt wok in a circular motion to evenly
spread purée into a thin layer across bottom and lower
sides of wok, as if you were making a crepe. Cook,
undisturbed, until bottom is well browned and lightly
charred in spots, about 1 minute.
Using a wok spatula, scrape and chop liver mixture until
it resembles ground meat. Cook, stirring and scraping
occasionally, until most of the moisture has evaporated
and mixture is evenly browned, about 1 minute longer.
Transfer cooked liver mixture to a small bowl and set
aside. Wipe out wok.

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 5 Fry rice
15 g Neutral oil, such as
canola or grapeseed oil Place dry wok back over high heat, and heat until wisps
 of smoke appear on surface. Add remaining 15 g oil and
90 g White onion(s), (1/2
small onion) cut into 1/4- swirl to evenly coat surface of wok. Add onion, bell
inch dice
pepper, and celery, and cook, stirring and tossing
45 g Green bell pepper, (1/2
pepper) stemmed, constantly, until vegetables are crisp-tender, 5 to 15
seeded, and cut into seconds. Add salt, white pepper, and MSG, and toss to
1/4-inch dice
45 g Celery, (1 rib) cut into combine.
1/4-inch dice
Add rice and scraped chicken livers, and cook, stirring
5 g Kosher salt, (1 1/2
teaspoons), plus extra and tossing constantly, making sure to break up any
as needed  clumps of rice with wok spatula, until well combined
2 g White pepper, ground
(1/2 teaspoon)  and rice is hot, 30 seconds to 1 minute.
2 g Monosodium glutamate
(MSG), (1/4 teaspoon),
plus extra as needed  Add butter and continue to cook, stirring and tossing
30 g Unsalted butter, cut into
1/2-inch cubes 
constantly, until butter is melted and evenly coats rice,
about 1 minute longer. Remove from heat, taste, and
adjust seasoning with additional salt and MSG, if
needed. Transfer fried rice to a large serving bowl and
serve immediately.

Make-ahead and storage

Fried rice is best enjoyed immediately.

White rice can be cooked in advance, following
instructions in Step 1, and refrigerated on a sheet pan,
uncovered, for up to 24 hours.

Get fired up!

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