Liver Fried Rice

10 min prep

15 min cooking

Serves 4

Difficulty 1/5

This recipe is from Sylvia Lui of Edmonton, Alberta, a winner of The Liver Lover Recipe Contest held by Canada Beef in recognition of World Iron Awareness Week 2024. Sylvia writes, “My liver lover recipe story originated from my childhood. My Mom made liver fried rice to boost my low iron, cleverly hiding the liver taste with flavourful sauce combined with leftover rice and some veggies. Now, I make the same recipe for my kids, continuing this family tradition. What began as her caring solution is now a cherished dish for us.”

1. Place liver in a shallow dish; pour in milk and let stand for 30 minutes. Drain, discarding milk. 2. Pat liver dry with paper towel and place in a bowl. Add 1 tbsp (15 mL) of the soy sauce and 1 tsp (5 mL) of the sesame oil; stir to coat well. Let stand for 10 minutes. 3. Remove liver from marinade; discard marinade. Heat 1 tbsp (15 mL) of the canola oil over medium-high heat in a wok or large nonstick skillet. Stir-fry liver for 2 to 3 minutes, until evenly browned on the outside and still slightly pink on the inside. (Liver is best when cooked to medium doneness, at most.) Transfer to a clean bowl; set aside. 4. Return wok to medium heat and add 1 tsp (5 mL) of the canola oil, swirling to coat. Add beaten eggs and cook, stirring to scramble, for about 1 to 2 minutes or until just set. Transfer to bowl with liver; set aside. 5. Add remaining canola oil to wok over medium-high heat. Add onion, garlic and gingerroot; stir-fry for 1 to 2 minutes, until softened. Add carrots and peas; stir-fry for 3 to 5 minutes or until vegetables are tender. Add rice and stir-fry for 2 to 4 minutes, until rice is very hot. Add remaining soy sauce and the oyster sauce; stir to coat. 6. Return liver and eggs to wok; stir gently to combine. Drizzle with remaining sesame oil. Serve garnished with green onions to taste.

Liver Fried Rice

Ingredients

Directions

Cuts Used in This Recipe

Beef Liver

Liver