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Dirty Fried Rice

Brandon Jew, chef-owner of Mr. Jiu’s in San Francisco’s Chinatown, is known for his inventive spins on fried rice. In this version, he takes cues from the cooking of the American south (chicken skin, okra) and works them into the Chinese takeout favorite. The trick with this, as with all fried rice, is having your ingredients prepped thoroughly in advance and laid out ready to go into the hot wok. And keep that wok (or pan) very very hot. Fried rice is all go time: Ingredients caramelize fast and take on that smoky flavor, but you have to take care not to burn them.

Dirty Fried Rice

Thomas J. Story
 3 tbsp canola oil, divided
 2 tbsp chopped chicken skin
 1 large shallot, sliced into rings
 2 boneless skinless chicken thighs, diced
 3 artichoke hearts, trimmed and quartered
 1 tbsp shacha (Chinese barbecue sauce), or jarred char siu sauce, such as Lee Kum Kee brand
 1 cup ground chicken
 1 tsp five-spice powder
 1 tsp salt
 3 cups cooked long grain rice
 2 pieces okra, thinly sliced into rings
 8 celery leaves, chopped
 1 tsp white pepper
 1 tsp fish sauce
 4 chives, cut into 1 inch pieces

In a wok or large skillet over high heat, add 2 tablespoons oil and heat until smoking. Add chicken skin and shallots and cook, stirring constantly, until browned, about 1 minute. Remove chicken skin and shallots and set aside.


Add diced chicken thighs. Cook, stirring constantly, until almost cooked through, about 4 minutes. Add the artichoke. Add sacha or char siu sauce and toss in wok until chicken is browned and cooked through, about 2 minutes. Remove chicken and artichoke and set aside.


Add 1 tablespoon oil. Add ground chicken and cook through, about 4 minutes. Add salt and five-spice powder. Add rice and toss with chicken mix. Add okra, white pepper and fish sauce and cook until heated through, about 1 minute.


Put rice into serving bowl. Top with chicken and artichoke mixture. Mix chicken skin, fried shallots, and celery leaf in a small metal bowl and top rice. Garnish with chives.