Name: Dirty Fried Rice
Yield: Makes four servings.
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; 1/4 cup vegetable oil; 3 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 pickled jalapeno, sliced; 2 scallions, thinly sliced; Old Bay seasoning, MSG (optional), and chili oil (for serving)

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Photo by Peden & Munk

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 the finished dish.

Do Ahead

Base can be made 1 day ahead. Let cool; cover and chill.

Recipe notes

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