Dirty rice is a traditional Louisiana Creole dish made from cooking small pieces of beef, pork, chicken livers, seafood, even sausage and combining with spices. While cooking, the white rice becomes coloured from the proteins hence the name dirty rice. King Eddy chef Diana Nacita shares with us her version of Dirty South Fried Rice.
Dirty South Fried Rice
- 1/2 cup bacon (or if you can get your hands on some braised smoked ham hock, it adds depth of flavour)
- 2 cups finely sliced assorted brassicas cauliflower, kale, cabbage, broccoli
- 4 oz shrimp, tail off and cut in half lengthwise 31/40 shrimp
- 1 tbsp garlic minced
- 1/4 cup roasted mushrooms assorted and sliced thin-button, cremini, shiitake, enoki
- 1/2 cup red bell pepper seeded, small dice
- 1/4 cup scallions cut into rounds, set aside green parts
- 4 cups day-old cooked rice
- 1/2 tbsp soy sauce tamari
- 1/2 tbsp butter
- 4 eggs
For the rice
- Make sure all ingredients are ready as this will all be a quick saute.
- Break apart the rice using your damp hand so it will be loose when you add it to the pan.(Tip: if the rice sticks to your hand, rinse with some water and continue to loosen the cooked rice.)
- At medium-high heat add 2 tbsp of canola oil into a large pan or wok.
- Add the brassicas (yes, this will pop a bit but we need that delicious sear that brassicas get), once the brassicas have a char, add the bacon and shrimp.
- Continue to sauté as you add the garlic, roasted mushrooms, and red bell pepper.
- Deglaze with soy sauce and add the rice.
- Saute until heated through.
- Finish with butter and green onions. Set aside.
- Fry the eggs to your liking. Soft scrambled is my favourite for this dish as the soft eggs coat the rice.
- Place the fried rice on a platter or individual bowls and top with the eggs.
- At the restaurant, we use our house-made pickles as garnish. The tanginess of the pickles cut through the richness of the dish. We usually use some crispy shallots and garlic as well.(Tip: you can buy these at Asian stores ready to use!) Then top it off with more green onion rounds.