The “Dirty” Secret to the Best Fried Rice
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- Опубликовано: 27 янв 2024
- 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
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Recipes:
Dirty Fried Rice: chfstps.co/3S7MQRs
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Damn. This is genius. Half of my family is Cajun and they're going to love this. Thank you!
This isn't PF Changs what are you doing here?
Was obsessed with this dish from Pecking House (and let’s be real, Popeye’s old menu) so I bought chicken livers to eventually try making it myself. They’ve been sitting in my freezer for months. Great to see the man’s recipe firsthand, now I’m motivated to take the plunge. Thanks for posting!
'Khoan Vong' is my always go to Fried rice recipe and ingredients. Gold Standard for British Chinese Fried rice.
Thank you sharing Dirty fried rice
I just made a batch. The overnight open tray in the fridge to dry the rice is a major upgrade for my fried rice game.
Were you not using day old rice before?
That liver pancake is totally a game changer.
you actually don't need a flame for wok hei (鑊氣). If your heat source is sufficiently intense, you can create that flavor within the wok itself since the flavor is due to the polymerization of the oils in your food. the oil is quickly oxidizing creating those flavors.
this is actually super common in extra large large woks for restaurants cooking one dish for multiple tables simultaneously esp in like 乾炒牛河 or 星洲炒米粉 that are too large to practically toss (unless you're trying to flex) esp Cantonese style dual loop handled woks that require a wok station to toss. instead you'd just use your 鑊鏟 or wok shovel to mix and toss all the ingredients.
if your wok stove / station is sufficiently powerful, you can cause a grease fire in your wok creating all the wok hei you'd want.
Can I have the link for that specific wok please?!? 😁
I didn't know Sasha was with chefsteps now. Great addition. I use so many of his SE recipes and techniques.
Everyone in the comments is hating on him super hard but yeah, I loved his stuff with serious eats and am excited to see him do more with chef steps!
Same, can’t wait to see Sasha flex some of that Italian cookery knowledge on Chefsteps
The secret is MSG. Good to see Sasha doing well. He was very awkward on Serious Eats but he has come along.
took me like a year to figure out how to get it to that dry not too moist but still sticky good state.
Legendary marriage
Yeah
What’s the trinity?
I'm guessing it's the cajun holy trinity: onions, bell peppers and celery
Side dish???
Ok, now i want to see Uncle Roger reviewing this...
Looks great. I'm not a fan of Chicken livers, but i can give this a shot.
There was no need to summarize the script at the start before letting the chef re-tread it while cooking. Eric knows his stuff, let him talk and do a summary at the end.
Agreed.
Agreed
Agreed
Yeah don't need the new guy at all
Agreed
Now the price of chicken livers will soar because of this recipe😮😢
Did i just hear "side dish" ?
The low quality of comments by viewers of your RUclips videos is getting really bad. Can you find some new viewers to replace them? We don't need to read all these inane, repetitive comments
It’s exhausting right? Overly cynical, hyper critical bs. Top comment at the moment is someone moaning about the presenter summarising what’s going on. Get a life?
Damn even the host’s voice is fried
🍚👍😋
First!
second!
Bro did not just call fried rice a side dish 😂
Third
no its not.
Where's the soya sauce?
What she said ↓↓↓
Chat, important not to leave the cooked rice out at room temperature for more than 30 mins.
Spores can grow after 30 mins and cause food poisoning.
So pop in the fridge below 5°
While POSSIBLE, this is genuinely unlikely and people all over the world do not do this.
People are afraid of everything these days
LOL that''s extremely unlikely. You cook burgers well done too?
Uncle Roger incoming in 3, 2, 1 ......
Did you all miss the part where he said it was going in the fridge overnight?
Who is this presenter? The delivery is just drier than dry.
Sounds like he talks with his teeth clenched
Calling fried rice a side dish 😬
Need uncle Roger approval
Why would you need Uncle Roger's approval when chef Eric is right there frying that rice?
Yeah, let's wait for a clown comedian to approve the professional chef's cooking
Please stop with this uncle Roger nonsense. It's as bad or worse than Guga.
Is this recipe approved by uncle roger?
What is this bullshit fried rice. Butter.. is a cheatcode
This is not the standard egg fried rice from Chinese cuisine; Chef has combined elements of Chinese and Cajun (Fried Rice + Dirty Rice) to make a hybrid Dirty Fried Rice. He used wok hei, MSG and white pepper from the Chinese side, and the veg trinity, charred liver, and butter from the Cajun side.
I like the inventiveness personally.
@@ace1262 100% dude. Fried rice is a technique and a philosophy to approach a dish. The ingredients can be whatever you want.
What kind of video is this? Where’s the seasoning? Soy, sesame oil, msg? Butter is delicious on a steak but in fried rice? No scrambled egg throughout? The finished colour looks anaemic. I only judge what I see.
The video explicitly shows him preparing the seasonings (including MSG) and adding them. It's not their fault you only skipped through the video before commenting.
Also, why would fried rice *need* scrambled egg? There are plenty of kinds of fried rice...
This is not the standard egg fried rice from Chinese cuisine; Chef has combined elements of Chinese and Cajun (Fried Rice + Dirty Rice) to make a hybrid Dirty Fried Rice. He used wok hei, MSG and white pepper from the Chinese side, and the veg trinity, charred liver, and butter from the Cajun side.
@@ace1262 Chinese fried rice also has regional styles, some of which omit eggs entirely, and some that use eggwhites. I believe redflame here may be a little too blinkered/closed minded in his views of what constitutes fried rice.
I only judge what I see, and what I see here is a commenter that didn't pay any attention to the video and then decided to show that fact off in the comments.
I don’t approve the rice preparation and the wok technique. You don’t need day old rice for fried rice. No Chinese restaurants in China is gonna bother to do that spreading, refrigerating, and that hand fluff thing. The stir fry technique here is ok but not great compared to a well trained Chinese chefs.
No one cares
You don’t approve?. They’d better stop then.
The point of this channel is to teach non-chefs how to get good results cooking these dishes. This isn't for Chinese Chefs at Chinese restaurants in China. This is Chinese/Cajun fusion as well.
What self respecting chef cooks Chinese fried rice without an egg? 🤮
Bell end.
If you were able to pay attention, you would know this isn't a Chinese fried rice recipe.
You lost me with the livers. Yuck
Agreed.
What about pâté? That's made out of liver too.
@Rosengris anything with liver. It has a flavor I can't get past.
@@leost.pierre7205 Fair enough, no matter how they are prepared, livers tend have a very distinctive taste.
I’m not into offal either. I mean I’d try it but it’s not a flavour I typically like.