chinese barbecued duck fried rice

  • 2 tablespoons vegetable oil 
  • 2 cups (200g) shredded Chinese cabbage 
  • 1 store-bought barbecued duck, meat shredded, or 2 cups (320g) shredded barbecued duck
  • ¼ cup fried eschalots (French shallots), plus extra to serve
  • 2 red birdseye chillies, thinly sliced
  • 4 cups cooked long-grain rice, cooled
  • 227g can water chestnuts, drained and sliced
  • ¼ cup (90g) hoisin sauce
  • micro coriander leaves, to serve
  • sriracha hot chilli sauce, to serve
  1. Heat the oil in a wok or large frying pan over high heat. Add the cabbage, duck, eschalots and half the chilli and cook for 2 minutes, stirring occasionally. 
  2. Add the rice and water chestnuts and cook, stirring occasionally, for 4 minutes. Add the hoisin and cook for 1 minute. 
  3. Divide between bowls and top with the remaining chilli, coriander and extra eschalots. Serve with the sriracha. Serves 2–4.

+ You can buy a pre-cooked barbecued duck from Chinese butchers and restaurants, and in large supermarkets.

+ 1⅓ cups (265g) uncooked rice will yield 4 cups cooked rice.

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