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Dirty Fried Rice

From: bonappetit.com
SERVES 4

chicken-liver base
2 tablespoons vegetable oil, divided
4oz. chicken livers, rinsed, patted dry
Kosher salt and freshly ground black pepper
½ small onion, chopped
½ celery stalk, finely chopped
½ small poblano chile, with seeds, finely chopped
1 garlic clove, finely chopped
1 tablespoon finely chopped peeled ginger
2 tablespoons soy sauce
1 tablespoon black vinegar
1 tablespoon hot sauce (such as Crystal)
1 tablespoon Thai crab or shrimp paste with bean oil
rice and assembly
¼ cup vegetable oil
3 large eggs, beaten to blend
3 cups cooled cooked jasmine rice (from 1 cup dry)
4 ounces large shrimp (about 6), peeled, deveined, cut into bite-size pieces
1 pickled jalapeño, sliced
2 scallions, thinly sliced
Old Bay seasoning, MSG (optional), and chili oil (for serving)

chicken-liver base

Heat 1 Tbsp. 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 1½ minutes per side. Transfer to a large plate and let cool. Pulse in a food processor to a coarse paste; set chicken liver paste aside.

Heat remaining 1 Tbsp. 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.

Add soy sauce, vinegar, hot sauce, crab paste, reserved chicken liver paste, and ¼ cup water to skillet. Reduce heat to medium and cook, stirring occasionally, until a thick dry paste forms. (You should have about ½ cup.)

DO AHEAD: Base can be made 1 day ahead. Let cool; cover and chill.

rice and assembly

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.

Add shrimp and chicken-liver base and stir to coat. Cook, stirring often, until shrimp is cooked through, about 2 minutes. Remove from heat and stir in jalapeño.

Serve fried rice topped with scallions, Old Bay seasoning, and MSG, if using, and drizzled with chili oil.