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.
DUCK FRIED RICE
This is how I like to use up leftovers from our favorite take-out meal of Chinese roast duck and barbequed pork. Ingredient amounts may vary depending on what's left from your meal. But fried rice dishes are very forgiving.
Provided by foodelicious
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Cook the duck skin and fat in a wok or large skillet over medium heat until the skin is crispy, and the fat has rendered, about 10 minutes. Increase heat to medium-high, and stir in the duck meat, pork, half of the green onions, and the soy sauce. Cook and stir until the meats are heated through, about 5 minutes.
- Add rice and toss together until rice is hot and sizzling, about 5 minutes. Make a wide well in the middle of the rice, exposing the bottom of the pan. Pour in the beaten eggs and stir until the eggs have scrambled. Then stir the scrambled eggs into the rice along with the rest of the green onions. Toss and stir until the rice is very hot, about 5 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 35.8 g, Cholesterol 143.8 mg, Fat 15.7 g, Fiber 1.1 g, Protein 20.7 g, SaturatedFat 5.3 g, Sodium 527.6 mg, Sugar 0.9 g
DUCK FRIED RICE
Many of the earthy beers, those that are intensely flavored but not tilting to sweetness, would be happy matches for this fried rice dish, to serve alongside grilled meat or poultry, or even spiced fish blackened in a skillet or under the broiler. The texture of the rice will be best if it is cooked in advance and given a chance to cool thoroughly before reheating it with the other ingredients.
Provided by Florence Fabricant
Categories side dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 12 grams, Carbohydrate 53 grams, Fat 18 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 369 milligrams, Sugar 1 gram, TransFat 0 grams
CRISPY FRIED RICE WITH BACON AND CABBAGE
This easy, hearty weeknight meal gets a lot of its brawny richness from just a small amount of bacon. The soft, wilted cabbage lends sweetness, while the kimchi (a nod toward bokkeumbap) zips things up. The secret to getting a crackling, crunchy texture is letting the rice sit in the hot oil without touching it until it browns, but using leftover rice also helps. (As the rice dries out, it crisps more easily.) If you're starting from scratch, just cook 2 cups of dry rice to yield the 6 cups of cooked rice called for here. Then spread the rice out on a baking sheet and let it cool and dehydrate a bit before frying. Be sure to have everything ready and near the stove when before you start. The cooking goes fast, and there won't be any time to prepare ingredients once you get going.
Provided by Melissa Clark
Categories weekday, grains and rice, main course
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large nonstick skillet or wok over medium-high, heat 2 tablespoons oil until almost smoking. Stir in bacon, and cook, stirring constantly, until bacon is golden, about 2 minutes. Transfer to a heatproof bowl, leaving as much oil in the skillet as you can.
- Add scallion whites to the pan. Cook until soft, stirring frequently, 1 to 2 minutes. If the pan looks dry, drizzle in a little more oil, then stir in cabbage and a pinch of salt. Cook, continuing to stir frequently, until cabbage is soft, 2 to 4 minutes. Stir in garlic, and cook until fragrant, another 1 to 2 minutes. Transfer to the bowl with the bacon.
- Add remaining 3 tablespoons oil to skillet and raise heat to high. Add rice, and a large pinch of salt, then toss thoroughly to coat with oil. Spread out rice in an even layer along the bottom (and sides if in a wok), and drizzle fish sauce and soy sauce over. Let rice sit until sizzling stops and it starts to crackle and crisp, 1 to 4 minutes. Toss, taste, and add more fish sauce or soy sauce if necessary.
- Fold in bacon mixture, kimchi and peas, then transfer to plates. Top with scallion greens, more kimchi to taste, and fried eggs, if using. Drizzle everything with sesame oil and soy sauce, if you like, and serve immediately.
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