Name: Dirty Fried Rice
Yield: 4 Servings
Ingredients: 2 tablespoons vegetable oil, divided; 4 oz. chicken livers, rinsed, patted dry; Kosher salt and freshly ground black pepper; ½ small onion, chopped; ½ celery stalk, finely chopped; ½ small poblano chile, with seeds, finely chopped; 1 garlic clove, finely chopped; 1 tablespoon finely chopped peeled ginger; 2 tablespoons soy sauce; 1 tablespoon black vinegar; 1 tablespoon hot sauce (such as Crystal); 1 tablespoon Thai crab or shrimp paste with bean oil; ¼ 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 jalapeño, sliced; 2 scallions, thinly sliced; Old Bay seasoning, MSG (optional), and chili oil (for serving)

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Peden + Munk

Hot Joy chef Quealy 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. Watch the step-by-step video here.

Recipe notes