Saturday, July 19, 2008

Shredded Duck and Chinese Sausage Fried Rice

After eating that delicious roasted duckling last night I shredded the rest of the meat off the bones to make some delicious fried rice. This is actually the first time I've ever made fried rice, and to be honest, I was a little intimidated. It seemed so complicated for some reason...a reason that I'm unsure of what it actually was. It was easy peasy. Seriously. I see lots of fried rice in our future.

The key, apparently, is "overnight rice." Yesterday when Husband declared he wanted white rice with the roasted duckling, as opposed to the lovely roasted fingerling potatoes and zucchini I wanted to pair it with, I simply tossed double the amount I normally would in the rice cooker and threw it in the fridge overnight. Obviously the ingredients for fried rice vary greatly; I can definitely see this as one of those 'clean out the veggie shelf' recipes. So awesome.

Shredded Duck and Chinese Sausage Fried Rice

Serves 2 as entrée - 4 as appetizer

4 cups "overnight rice"
6 oz. shredded duck
2 Chinese sausages ( lop cheong), diced
1 green onion, sliced
2 cloves garlic, minced
2 eggs, beaten
1 tablespoon fish sauce
1 tablespoon soy sauce

1. In a large hot deep pan or wok fry the sausages for about 3 minutes, until the fat starts to render out of the sausage. Add the duck and cook until warmed.

2. Add garlic and green onion, cook until fragrant and the onion is softened, about 1 -2 minutes.

3. Add rice and fry until heated through, about 3-4 minutes. Drizzle the soy sauce and fish sauce over the rice and mix until thoroughly combined and rice is a uniform color.

4. Make a well in the center of the rice and add beaten egg. Allow to set for about 30 seconds, then begin to combine through the rice. When egg is fully cooked, serve immediately.

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