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.
Base can be made 1 day ahead. Let cool; cover and chill.
Recipe information
Yield
Makes four servings.
Ingredients
chicken-liver base
rice and assembly
Preparation
Chicken-Liver Base
Step 1
Heat 1 tablespoons oil in a large skillet over medium-high heat. Season chicken livers with salt and pepper and cook until browned on the outside but still pink inside, about 1 1/2 minutes per side.
Step 2
Transfer to a large plate and let cool. Pulse in a food processor to a coarse paste; set chicken liver paste aside.
Step 3
Heat remaining 1 tablespoons oil in same skillet over medium-high heat and cook onion, celery, chile, garlic, and ginger, scraping up any browned bits, until vegetables are tender, about 2 minutes.
Step 4
Add soy sauce, vinegar, hot sauce, crab paste, reserved chicken liver paste, and 1/4 cup water to skillet. Reduce heat to medium and cook, stirring occasionally, until a thick dry paste forms. (You should have about 1/2 cup.)
Rice and Assembly
Step 5
Heat oil in a large wok or skillet over high heat. Cook eggs, stirring constantly, until fluffy and just set, about 1 minute. Add rice and cook, stirring often, until rice is evenly coated and beginning to brown, about 4 minutes.
Step 6
Add shrimp and chicken-liver base and stir to coat. Cook, stirring often, until shrimp is cooked through, about 2 minutes.
Step 7
Remove from heat and stir in jalapeño.
Step 8
Serve fried rice topped with scallions, Old Bay seasoning, and MSG, if using, and drizzled with chili oil.
Recipe notes
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