The “Dirty” Secret to the Best Fried Rice

Everybody loves fried rice, whether you’re adding it to a takeout order or you’re clearing out your fridge. It goes with everything, and you can put anything in it! But it’s a rare fried rice that makes us sit up and pay attention, which was exactly what we did when we tried Chef Eric Huang’s Dirty Fried Rice. A popular side dish at Pecking House in New York, his mashup of Chinese fried rice and Cajun dirty rice deftly melds classic wok technique with Cajun “scraped” chicken livers. Charred and caramelized into meaty and minerally crumbles in a wok, the livers are complemented by grassy green bell peppers, crunchy celery, and sweet onion. A dash of MSG and a few dabs of butter take the rice over the top and round out the richness. #dirtyrice #friedrice #southernfood #peckinghouse #cajun Sign up for a ChefSteps Studio Pass subscription: Recipes: Dirty Fried Rice: Equipment: Buy a rice cooker: Buy a Breville Super Q™ Blender: Buy a high-output wok burner: =chefsteps02-20 Buy a wok: Buy a blowtorch: Follow us: ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: