One-pan fried rice dishes are my jam, and the reason I almost always cook extra rice while I’m at it—cold rice doesn’t clump together, and can move around and be coated with whatever fat and flavours are in your skillet.
Dirty rice—a Creole dish—is traditionally made with ground meat and finely chopped chicken livers, which you could absolutely add if you’re into that sort of thing. I find sausages, squeezed out of their casings, great for seasoning the whole pan, and I’ve been known to toss in other leftover bits as well—as is the nature of a one-pan fried rice meal. (Again, measurements here are very flexible.)
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