Creole Dirty Rice Breakfast Bowl with Fried Egg

Creole Dirty Rice Breakfast Bowl with Fried Egg ingredients

• 1 lb Ground pork
• 4 oz Chicken livers, finely minced (optional, for authentic flavor)
• 2 tbsp Vegetable oil
• 1 medium Yellow onion, finely chopped
• 2 stalks Celery stalks, finely chopped
• 1 medium Green bell pepper, finely chopped
• 3 cloves Garlic, minced
• 1 1/2 cups Long-grain white rice
• 3 cups Chicken broth
• 1 tbsp Worcestershire sauce
• 1/2 tsp Creole hot sauce
• 1 tbsp Creole seasoning (salt-free preferred)
• 1/4 cup Fresh parsley, chopped
• 1/4 cup Green onions, sliced
• 4 large Eggs
• 2 tbsp Vegetable oil or butter
• 2 tbsp Extra green onions, sliced (for garnish)

How to make Creole Dirty Rice Breakfast Bowl with Fried Egg

1. Heat 2 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 lb ground pork and 4 oz finely minced chicken livers (if using) and cook, breaking up the meat with a spoon, until browned and crumbled, about 8-10 minutes.
2. Drain excess fat, leaving about 1 tablespoon in the pot. Reduce heat to medium, then add 1 chopped yellow onion, 2 chopped celery stalks, and 1 chopped green bell pepper (the 'holy trinity'). Sauté for 8-10 minutes until softened.
3. Stir in 3 minced garlic cloves and 1 tbsp Creole seasoning. Cook for another 1-2 minutes until fragrant.
4. Add 1 1/2 cups long-grain white rice to the pot, stirring well to coat the grains with the meat and vegetable mixture. Cook for 2-3 minutes, allowing the rice to toast slightly.
5. Pour in 3 cups chicken broth, 1 tbsp Worcestershire sauce, and 1/2 tsp Creole hot sauce. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
6. Remove the pot from heat and let it rest, covered, for 5 minutes. This allows the steam to finish cooking the rice and ensures a fluffy texture.
7. Fluff the dirty rice with a fork, then stir in 1/4 cup chopped fresh parsley and 1/4 cup sliced green onions.
8. While the rice is resting, heat 2 tbsp vegetable oil or butter in a separate non-stick skillet over medium heat. Crack 4 large eggs directly into the skillet, being careful not to overcrowd.
9. Fry the eggs to your desired doneness (sunny-side up or over easy are common for breakfast bowls), typically 2-3 minutes for runny yolks, or until the whites are set and edges are slightly crispy.
10. Divide the hot dirty rice evenly among four serving bowls. Place one fried egg on top of each bowl. Garnish with extra sliced green onions and serve immediately.

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