"This recipe uses a technique called a 'scrape,' where chicken livers are finely chopped or puréed, then caramelized on a hot cast iron skillet. After developing a deeply savory, smoky-charred flavor, they're scraped up and set aside.
The dish is finished in a wok, in which diced celery, onion, and green bell pepper - the 'trinity' of Cajun and Creole cooking - is sautéed along with the cooked rice and livers."
- Made Here
Talk about state changes! The chicken livers in this dirty rice are really goin' through it to create an inexpensive and flavorful side for everyone to enjoy.
Enjoy hands-on anatomy & physics lessons with an important organ, throw in some holy trinity, and you've got the perfect accompaniments to your leftover rice.
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See what else we've been up to besides fried rice.
Made Here
This dirty rice recipe comes from Made Here: Recipes & Reflections From NYC's Asian Communities by Send Chinatown Love.
Though the fried chicken will always be center stage, Pecking House's sides are a sleeper hit of the menu. Much of their menu takes inspiration from the American South, approaching those iconic dishes with uniquely Chinese ingredients. Their dirty fried rice is an homage to the dirty rice of Louisiana.
Like many dishes from that region, its origins are rooted in poverty: in order to feed many for less, dirty rice relies on inexpensive and oft-discarded ingredients such as chicken livers, an 'off-cut' protein that remains relatively unpopular in most American households.
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"Dirty rice, which gets its name from the color of the browned meat in the dish, was originally made with liver and any other chicken odds and ends that people could get their hands on during Louisiana's plantation days. Along with chopped veggies, white rice, and flavorful spices, this rustic Cajun favorite could nourish a crowd. In the ensuing years, the recipe has been adapted and enhanced countless times, and variations abound."
- JJ Johnson, The Simple Art of Rice
"Fried rice originated centuries ago in China, but the concept has spread to cultures around the world. The specific ingredients depend on cultural taste, what's available locally, and, more often than not, what is left over in the fridge that can be thrown into the pot."
- JJ Johnson, The Simple Art of Rice
Top Tip
For the best dirty rice, use day-old rice. Leftover, refrigerated rice has less moisture than rice that has just been cooked. Rice lacking moisture will sear properly when fried in oil. Freshly cooked rice containing moisture will lead to mushy dirty fried rice.
How to Make Dirty Rice
Ingredients
- chicken livers - soak according to the instructions below
- oil - vegetable oil or other neutral cooking oil for the chicken livers and then any neutral cooking oil for the fried rice
- rice - cooked jasmine rice, day-old preferred
- onion - large white onion
- celery
- bell pepper - green bell pepper for this dirty rice
- salt - kosher salt is recommended
- white pepper
- butter - cold, unsalted butter for best results
- MSG - optional
Food Allergy or Substitution Needed?
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Equipment
- prep bowls
- paring knife
- utility knife
- butcher block
- blender or food processor
- spoonula
- wok
- wooden spoon
- measuring spoons
- molcajete (optional)
Soak the Chicken Livers
Wash your hands with soap and water. Transfer the chicken livers to a medium bowl. Add enough cold water to cover the livers. Let them soak for 15 minutes. Drain the water and rinse the bowl. Repeat the soak and rinse to remove any coagulated blood.
Prep the Vegetables
Use a knife and a cutting board to dice the onion, celery, and green bell pepper. Place them in a clean bowl and set aside.
Trim the Chicken Livers
Once the chicken livers have been soaked twice, transfer them to a cutting board. Use a paring knife to trim the livers, removing and discarding the opaque white connective tissue. Leave only the pink organ meat.
Blend the Chicken Livers
Transfer the trimmed livers to a blender or food processor. Blend on high until smooth. Alternatively, mince and paste the livers with your knife. Wash your hands.
Cook the Livers
Place the wok over high heat on the stove. Add 2 teaspoons of oil to the wok and swirl the wok to evenly distribute the oil along the bottom.
Once the oil is smoking, pour enough of the puréed livers into the wok to form a thin layer. Swirl the wok for even distribution along the bottom. Work in batches as needed. Cook the livers for 1 minute or until they are charred and caramelized with little to no remaining moisture in the wok.
Scrape and Mince the Livers
Use a spatula to scrape up the cooked livers and transfer them to a cutting board. Mince until they resemble finely chopped, cooked ground beef. Repeat this process with any remaining livers. Turn off the stove as needed.
Cook the Onion, Celery, & Bell Pepper
Place all of your fried rice ingredients next to the stove along with the measuring spoons and a wooden spoon. Add 1 teaspoon of oil to the wok and heat over high heat.
Once the wok begins to smoke, add the onion, celery, and bell pepper. Cook for 15 to 20 seconds, tossing or stirring constantly.
Add the Rice
Add the cooked rice to the pan. Toss or use a wooden spoon to combine the ingredients.
Add the Livers, Salt, Pepper, Butter, & MSG
Add the livers to the wok. Add the butter. Use measuring spoons to add the salt, pepper, and MSG to the wok. Cook the rice for 45 seconds while tossing or stirring constantly. You should hear the rice sizzle.
Turn off the stove when finished. Serve immediately.
free recipe!
Dirty Fried Rice
Chinese origins with a Louisiana soul, this dirty rice teaches from New York.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.
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Explore every continent with these solid maple hardwood boxes.
Dirty Rice
Equipment
- Blender or food processor
- Molcajete y Tejolote optional
Ingredients
Chicken Livers
- ½ lb chicken livers
- 2 teaspoon vegetable oil or other neutral cooking oil
Fried Rice
- 4 cups cooked jasmine rice day-old refrigerated rice is preferred
- ½ white onion large, finely diced
- 2 ribs celery finely diced
- 1 green bell pepper finely diced
- 1 teaspoon neutral cooking oil
- 3 teaspoon kosher salt
- 1 teaspoon ground white pepper
- 2 teaspoon unsalted butter cold
- 1 teaspoon MSG
Instructions
- Soak the Chicken Livers: Wash your hands with soap and water. Transfer the chicken livers to a medium bowl. Add enough cold water to cover the livers. Let them soak for 15 minutes. Drain the water and rinse the bowl. Repeat the soak and rinse to remove any coagulated blood.
- Prep the Vegetables: Use a knife and a cutting board to dice the onion, celery, and green bell pepper. Place them in a clean bowl and set aside.
- Trim the Chicken Livers: Once the chicken livers have been soaked twice, transfer them to a cutting board. Use a paring knife to trim the livers, removing and discarding the opaque white connective tissue. Leave only the pink organ meat.
- Blend the Chicken Livers: Transfer the trimmed livers to a blender or food processor. Blend on high until smooth. Alternatively, mince and paste the livers with your knife. Wash your hands.
- Cook the Livers: Place the wok over high heat on the stove. Add 2 teaspoons of oil to the wok and swirl the wok to evenly distribute the oil along the bottom. Once the oil is smoking, pour enough of the puréed livers into the wok to form a thin layer. Swirl the wok for even distribution along the bottom. Work in batches as needed. Cook the livers for 1 minute or until they are charred and caramelized with little to no remaining moisture in the wok.
- Scrape and Mince the Livers: Use a spatula to scrape up the cooked livers and transfer them to a cutting board. Mince until they resemble finely chopped, cooked ground beef. Repeat this process with any remaining livers. Turn off the stove as needed.
- Cook the Onion, Celery, & Bell Pepper: Place all of your fried rice ingredients next to the stove along with the measuring spoons and a wooden spoon. Add 1 teaspoon of oil to the wok and heat over high heat. Once the wok begins to smoke, add the onion, celery, and bell pepper. Cook for 15 to 20 seconds, tossing constantly.
- Add the Rice: Add the cooked rice to the pan. Toss or use a wooden spoon to combine the ingredients.
- Add the Livers, Salt, Pepper, Butter, & MSG: Add the livers to the wok. Add the butter. Use measuring spoons to add the salt, pepper, and MSG to the wok. Cook the rice for 45 seconds while tossing or stirring constantly. You should hear the rice sizzle. Turn off the stove when finished. Serve immediately.
Notes
- Don't leave food sitting out at room temperature for extended periods
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/dirty-rice
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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