Chicken Liver and Gizzard Fried Rice

Name: Chicken Liver and Gizzard Fried Rice
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 cups (450 g) jasmine rice, cooked and chilled, day-old, grains separated; ¾ lb (340 g) chicken livers, rinsed, patted dry, cut into bite-sized pieces (roughly ½ inch); ½ lb (225 g) chicken gizzards, precooked, rinsed and halved lengthwise; 4 cloves (20 g) garlic cloves, minced; 1 whole (150 g) yellow onion, medium, thinly sliced; 3 stalks (30 g) scallions, white and light green parts sliced into ½-inch pieces, dark green reserved for garnish; 2 tbsp (30 ml) fish sauce; 1½ tbsp (22 ml) soy sauce; 5 tbsp (75 ml) vegetable oil, divided; 2 whole (100 g) large eggs, lightly beaten; ¼ tsp (½ g) white pepper, ground

From the MyKitchenBank Kitchen

A robust Southeast Asian fried rice built on tender, quick-cooked chicken livers and gizzards, crispy onions, and fragrant jasmine rice. Fish sauce and garlic create depth, while a drizzle of oil and a soft egg yolk finish it with richness. This is humble, satisfying cooking that celebrates offal without pretense.

Prep: 20 min
Cook: 12 min
Total: 32 min
Makes: 4 servings (about 1.5 cups per person)

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Steps

Before you start

Use day-old or chilled cooked rice (freshly cooked rice will clump); break it into separate grains with your fingers before cooking
Have all ingredients prepped and within arm's reach—stir-frying moves fast
Rinse chicken livers and gizzards, pat dry, and bring to room temperature for even cooking

1
Cook liver and gizzard
- Heat 2 tablespoons (30 ml) oil in a 14-inch (35 cm) wok or large skillet over medium-high heat until it shimmers.
- Add the chicken livers and gizzards in a single layer and let them sear undisturbed for 1 minute until they develop a light brown crust on the first side.
- Stir and cook for another 1–2 minutes, breaking them into smaller pieces as they cook.
- The livers should be cooked through but still tender; they will feel slightly firm when pressed with a spatula.
- Transfer to a plate with a slotted spoon, leaving any oil in the wok.
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Ready when: Livers cooked through (no pink inside), gizzards tender when pressed; internal temperature reaches 165°F (74°C)
Tip: Don't crowd the pan or stir too early—let the proteins sear for colour and flavour
2
Cook onion and garlic
- Add 1 tablespoon (15 ml) oil to the same wok over medium-high heat.
- Add the sliced onion and cook, stirring occasionally, for 3–4 minutes until the onion is translucent and lightly caramelized at the edges.
- Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant.
- The garlic should smell sweet and slightly toasted but not burnt.
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Ready when: Onion translucent with light brown edges; garlic smells fragrant and toasted
Tip: Watch the garlic—it burns quickly and will taste bitter if it colours too dark
3
Add rice and toss
- Add the separated cold rice to the wok, breaking up any clumps with the edge of a wooden spoon as you fold it into the aromatics.
- Stir and toss constantly for 2 minutes, making sure the rice is evenly coated with oil and garlic.
- The rice should be hot and smell fragrant.
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Ready when: Rice is hot throughout and evenly coated; no clumps remain
Tip: Cold rice works best because its grains are firmer and won't break up during stirring. Fresh rice will turn mushy.
4
Season and combine
- Pour the fish sauce and soy sauce around the sides of the wok.
- Toss the rice for another 30 seconds so the sauces distribute evenly.
- Return the cooked liver and gizzard to the wok, breaking any larger pieces into bite-sized chunks.
- Fold in gently, tossing for 1 minute until everything is evenly mixed.
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Ready when: Rice glistens with sauce; meat is evenly distributed
Tip: The fish sauce will smell pungent at first, but it mellows as the rice heats and absorbs it
5
Push rice aside and scramble eggs
- Push the fried rice to one side of the wok.
- Add the remaining 2 tablespoons (30 ml) oil to the empty side and heat for 15 seconds.
- Pour in the beaten eggs and let them sit for 5–10 seconds before gently stirring and scrambling them into soft, small curds.
- Once the eggs are set but still slightly creamy, fold them gently into the rice.
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Ready when: Eggs are set but still soft and creamy, not overcooked and dry
Tip: Soft, slightly undercooked eggs create a richer texture—don't scramble them to death
6
Finish and garnish
- Remove the wok from heat.
- Sprinkle the white pepper evenly over the rice and toss gently to combine.
- Scatter the light-coloured scallion whites over the rice, then top with the reserved dark green scallion tops.
- Serve immediately in bowls.
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Tip: Serve right away so the rice stays hot and the scallions stay fresh

Good to know

Tips

Chicken gizzards are sold both raw and precooked—if you buy raw, simmer them in salted water for 45 minutes until tender before using
Fish sauce is essential to the Southeast Asian flavour profile; if you skip it, add an extra tablespoon of soy sauce and a small pinch of salt
Keep the wok heat high and the rice moving to prevent sticking and achieve the slight crust and aroma that makes fried rice special
This dish is a great way to introduce yourself or others to offal—the rich livers and tender gizzards blend seamlessly into the rice and are much less intimidating when mixed with other ingredients

Make ahead

Chicken livers and gizzards can be cooked up to 8 hours ahead and stored in the refrigerator; reheat gently in the wok before adding the rice.

Storage & reheating

Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently in a wok or skillet over medium heat with a splash of water if needed. Do not freeze, as the texture of the meat and rice will suffer.

Substitutions

chicken livers → pork liver or duck liver. Use equal weight; duck liver will be richer, pork more mild. Both cook in the same time.
chicken gizzards, precooked → chicken heart (raw, halved) or diced cooked chicken thighs. Hearts cook in the same time as gizzards; thighs need no cooking and should be added at the end.
fish sauce → soy sauce (use 3 tablespoons total) or a mixture of soy sauce and a pinch of salt. You will lose some umami and funky depth, but the dish will still be flavourful.
jasmine rice, cooked and chilled → long-grain white rice or basmati rice. Use day-old cooked rice; avoid sticky or short-grain varieties, which will gum up.