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
- 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.
- Add the rice and water chestnuts and cook, stirring occasionally, for 4 minutes. Add the hoisin and cook for 1 minute.
- 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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