You may also like
Categories:
peanut oil shallots garlic ginger red pepper head straw mushrooms frozen peas generous eggs white rice soy sauce duck meat cilantro
Viewed: 43 - Published at: 4 years agoIngredients
- 5 tablespoons peanut oil
- 2 shallots, thinly sliced
- 2 garlic cloves, minced
- 2 -inch piece fresh ginger, peeled and grated
- Pinch red pepper flakes
- 1 small head Napa cabbage, cored and chopped
- 1 (8-ounce) can straw mushrooms, drained and rinsed
- 1/2 cup frozen peas, run under cool water for 2 minutes to thaw
- 1 generous pinch kosher salt
- 2 large eggs, lightly beaten
- 1 pint cooked long-grain white rice
- 3 tablespoons soy sauce
- 1 cup cooked duck meat, cut in pieces
- Fresh cilantro leaves, for garnish
Method
- Heat 3 tablespoons of the peanut oil in a wok or large non-stick skillet over medium-high flame.
- Give the oil a minute to heat up, then add the shallots, garlic, ginger, and red pepper flakes; stir-fry for 1 minute until fragrant.
- Add the cabbage, mushrooms, and peas, stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt.
- Remove the vegetables to a side platter and wipe out the wok.
- Put the pan back on the heat and coat with the remaining 2 tablespoons of oil.
- When the oil is hot, pour the eggs into the center of the pan.
- Scramble the egg lightly, then let it set without stirring so it stays in big pieces.
- Fold in the rice and toss with the egg to combined well, breaking up the rice clumps with the back of a spatula.
- Return the sauteed vegetables to the pan and moisten with the soy sauce.
- Toss everything together to heat through and season again with salt.
- Spoon the fried rice out onto a serving platter, lay the pieces of duck on top and garnish with cilantro.
