Dirty Fried Rice - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Chef Quealy Watson
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 th
Ingredients
- 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
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.
- 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.)
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