Dirty Fried Rice Recipes

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DIRTY RICE



Dirty Rice image

Provided by Emeril Lagasse

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 22

1 teaspoon ground black pepper
2 cups chicken stock
2 bay leaves
5 cups cooked rice, chilled
1/4 cup minced fresh parsley leaves
3 tablespoons vegetable oil
1 pound chicken livers, chopped fine
1/2 pound pork sausage, removed from casings and crumbled
1 cup finely chopped yellow onion
3/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 teaspoons minced garlic
1 tablespoon Essence, recipe follows
1 teaspoon salt
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a large, heavy saute pan, heat 2 tablespoons of the oil over medium-high heat. Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Essence, salt and pepper, and cook, stirring, for 5 minutes. Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

DIRTY FRIED RICE



Dirty Fried Rice image

I love dirty rice... even some of the stuff that comes in a box... but don't tell anybody. This is a variation of dirty rice that has great flavor, and will compliment any of your dishes... or you can just eat it on its own. I made this in the test kitchen this evening, and I'm happy with the results. So, you ready... Let's...

Provided by Andy Anderson !

Categories     Vegetables

Time 40m

Number Of Ingredients 20

THE RICE
2 c chicken stock (or vegetable stock, if you want it vegetarian)
1 Tbsp tomato paste
1 c white rice
THE RICE INGREDIENTS
1/2 c celery, rough diced small
1/2 c carrot, rough diced small
1/2 c shallot, finely diced
1 medium tomato, chopped, about 1/2 cup
1 c mushrooms, white button
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp crushed red pepper
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp hot sauce, i like frank's
3 Tbsp oil, grapeseed variety
ADDITIONALS
2 large eggs, whisked
2 Tbsp tamari sauce

Steps:

  • 1. Gather your ingredients.
  • 2. In a large size pot or skillet, add the stock and the tomato paste.
  • 3. Bring the liquid up to the boil.
  • 4. Chef's Note: This pot/skillet will need a tight-fitting lid.
  • 5. Add the white rice.
  • 6. Immediately bring the heat to low, and cover.
  • 7. Chef's Note: Simmer for about 20 minutes.
  • 8. Take off heat, remove lid and allow the rice to cool to room temp, about 20 minutes.
  • 9. Chef's Tip: If you attempt to make this dish with hot rice, you will wind up with dirty rice goo.
  • 10. Mix all the RICE INGREDIENTS together in a bowl, and reserve.
  • 11. Place a skillet over high heat, and let it heat up for about 2 minutes.
  • 12. Have the beaten egg and tamari at the ready.
  • 13. Add the oil and swirl in in the pan, until it begins to shimmer (that means it's hot).
  • 14. Add the two beaten eggs, and swirl in the pan until almost cooked, about 30 seconds.
  • 15. Add the vegetable mixture and use a wooden spoon to mix the veggies in with the egg.
  • 16. Use the wooden spoon to break up the egg.
  • 17. Let the veggies cook for about 4 minutes, stirring all the time.
  • 18. Reduce the heat to low, add the rice, and then combine with the veggies.
  • 19. Add the tamari sauce, and continue to stir until everything is combined.
  • 20. Chef's Tip: Remember that you're working with rice, so be gentle with the stirring.
  • 21. Remove from heat, and serve with your favorite protein, or eat all by itself. Enjoy.
  • 22. Keep the faith, and keep cooking.

DIRTY RICE



Dirty Rice image

This is an easy recipe to make and it's very flavorful and spicy.

Provided by Candice

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 45m

Yield 6

Number Of Ingredients 22

2 tablespoons olive oil
3 cloves garlic, minced
1 cup chopped onion
1 green bell pepper, chopped
1 tablespoon chili powder
2 teaspoons annatto or achiote powder
¼ teaspoon crushed red pepper
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
1 ⅓ cups uncooked white rice
2 ¾ cups water
1 teaspoon salt
3 roma (plum) tomatoes, chopped
1 ⅓ cups whole corn kernels, blanched
1 cup black beans, cooked and drained
¼ cup toasted pine nuts
freshly ground black pepper
1 red onion, thinly sliced
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
1 lime, cut into wedges
2 teaspoons annatto powder

Steps:

  • In a heavy saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and the chopped onions; saute for 5 minutes, stirring frequently. Mix in the bell pepper, chili powder, ground annatto, chili flakes, cumin, and cinnamon. Saute for 2 minutes.
  • Pour the rice into the saucepan and stir to coat. Add the water and 1 teaspoon salt, and bring the rice to a boil over high heat. Cover the pan and turn the heat to low. Simmer the rice for 25 minutes.
  • When the rice is cooked, mix in tomatoes, corn, black beans, and pine nuts. Stir in salt, pepper and lime juice. When the mixture is heated through, spoon it onto plates and top with the sliced red onion and cilantro. Serve a wedge or two of lime with each plate to squeeze over the rice.

Nutrition Facts : Calories 409.1 calories, Carbohydrate 71.4 g, Fat 9 g, Fiber 9.1 g, Protein 13.7 g, SaturatedFat 1.4 g, Sodium 424.2 mg, Sugar 5.8 g

PORK-FRIED DIRTY RICE



Pork-Fried Dirty Rice image

Provided by Sunny Anderson

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons vegetable or peanut oil
1/2 pound ground pork
1 teaspoon kosher salt
1/2 teaspoon minced fresh ginger
2 cloves garlic, minced
2 scallions, chopped
1 lightly packed cup bean sprouts
1 cup frozen peas, thawed
1 1/2 cups day old Right Rice, recipe follows
2 teaspoons soy sauce, plus more to taste
1 tablespoon chili sauce (recommended: Sriracha)
2 eggs, beaten
1 1/2 cups Carolina rice
Water, for rinsing and cooking

Steps:

  • In a large nonstick saute pan or wok, heat the oil over high heat. When the oil begins to swirl, add the ground pork, salt and ginger. Break the pork up with a spoon and stir while browning. When the pork is cooked through and golden, add the garlic, scallions, bean sprouts and peas. Stir and cook for a minute or so more, then push it to the side and add a bit more oil, if needed. Add the rice and quickly stir to heat and toast the rice. Once a crust has formed on some of the rice, add the soy sauce and chili sauce. Season with more salt, if needed. Incorporate the rice with the rest of the ingredients in the pan. Once combined, push to the sides and add the eggs to the center, allowing the eggs to curdle lightly. Rapidly stir the rice in to coat while the eggs are cooking. The eggs act as glue instead of being left as big curds separated from the rice. Transfer to a serving bowl and serve immediately.
  • Rinse the rice 3 times to remove the starch. Put the rice in a medium saucepan. Fill the saucepan with enough water to cover the rice by 1/2-inch. Or measure by putting your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring the rice to a simmer over low heat, then cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let the rice stand another 5 minutes, covered.

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