"The polite people call this 'Southern fried rice'," says Llewellyn. "It gets its other name from its 'dirty' colour, which comes from the ground chicken livers. This is one of those dishes for which every Southern home has its own version. The one thing that should be standard is that the cooked rice should be at least a day old so it absorbs more flavours." Begin this recipe a day ahead to prepare the cooked rice.
Note Piment d'Espelette, a type of French dried, flaked chilli, is available from herbies.com.au. Hartsyard uses fresno chillies, which are similar to jalapeños; due to availability we used long red chillies instead. This recipe is from Fried Chicken & Friends ($49.99, hbk) by Gregory Llewellyn and Naomi Hart, published by Murdoch Books and has been reproduced with minor GT style changes.
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