Best Duck Fried Rice With Napa Cabbage Recipes

SHRIMP AND EGG FRIED RICE WITH NAPA CABBAGE

Steps:

• Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant. Add the cabbage and 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 with dry paper towel.
• Put the pan back on the heat and coat with 2 tablespoons of oil. Add the garlic and to the wok and saute gently until fragrant. Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables. Add remaining oil to the wok and when hot, crack the eggs into the center. 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 until well combined, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through. Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.

SHRIMP AND EGG FRIED RICE WITH NAPA CABBAGE - TYLER FLORENCE

Steps:

• Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame.
• Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant.
• Add the cabbage and 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 with dry paper towel.
• Put the pan back on the heat and coat with 2 tablespoons of oil.
• Add the garlic and saute gently until fragrant.
• Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables.
• Add remaining oil to the wok and when hot, crack the eggs into the center. 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 until well combined, breaking up the rice clumps with the back of a spatula.
• Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through.
• Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.

DUCK FRIED RICE

Steps:

• Place rice in a saucepan and add 3 1/4 cups cold water. Bring to a boil. Reduce heat to very low, cover tightly and continue cooking 12 to 15 minutes, until water has evaporated and surface of rice is pitted with little holes. Remove from heat and set aside, covered and undisturbed, 15 minutes more. Transfer rice to a bowl, fluff with chopsticks, refrigerate at least 30 minutes.
• Shred duck meat, mix with soy sauce, add pepper to taste and set aside.
• When rice has cooled, heat 1 tablespoon oil in a large wok or skillet. Add bacon and fry just until golden, not browned. Remove. Add onion and sauté on medium until golden. Stir in garam masala. Add remaining oil, stir in eggs and quickly scramble them. Fold in duck meat with soy sauce, cooked bacon and rice. Cook on medium heat until rice is heated through and ingredients are well blended. Season with salt.
• Fold in half the scallions, transfer rice to a serving dish and scatter remaining scallions on top. Serve.