Peking Duck over Yangzhou Fried Rice
- Ready In:
- 4hrs
- Ingredients:
- 26
- Serves:
-
4
ingredients
-
BROWN RICE INGREDIENTS
- 1 1⁄2 cups brown rice (Long Grain American Basmati Rice, Texmati brand or equivalent)
- 3 1⁄2 cups water
- 2 teaspoons salt
-
PEKING DUCK INGREDIENTS
- 1 - 1 1⁄2 lb cooked peking duck, half a duck (Substitute, Soy Sauce Chicken, Chicken or Turkey Breasts)
-
SABRA SAUCE INGREDIENTS
- 6 tablespoons orange juice (from 1 orange)
- 2 tablespoons harveys bristol cream (or dry white wine)
- 1 -2 tablespoon honey
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄8 teaspoon paprika
- 1⁄2 teaspoon light olive oil
- 1⁄4 teaspoon orange zest
- 1⁄2 tablespoon tapioca flour, in a little water
- 1 tablespoon apricot jam (Optional, Duck Sauce)
- 1 orange (for garnish)
-
YANGZHOU VEGETABLE FRIED RICE INGREDIENTS
- 2 -3 cups cooked brown rice, cold
- 2 eggs (substitute 2 Egg Beaters or equivalent brand; 1/4-1/2 cup liquid)
- 2 spring scallions, cleaned and cut into small pieces
- 1⁄4 cup zucchini, chopped up
- 1⁄4 cup squash, chopped up
- 1⁄4 cup fresh pea pods, cut up into pieces
- 7 tablespoons vegetable oil
- 2 cloves garlic, chopped up
- 1⁄4 cup chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
directions
-
BROWN RICE INSTRUCTIONS:
- Put all ingredients in a large pot; Bring to a boil, stir one time and cover with a tightly fitting cover, including aluminum foil; Reduce heat and cook approximately 60 minutes; Check to make sure the water has not evaporated enough to cause the rice to burn on the bottom; Remove from heat and check to see the rice is firm and not mushy; Separate grains with a fork;Put in a large bowl, cover and place in the refrigerator to cool; (Makes about 4 cups of rice).
-
SABRA SAUCE INSTRUCTIONS:
- Combine all the ingredients less the 1 orange (for garnish) and mix well; Place in a frying pan, heat and then add tapioca powder to thicken; Place in a bowl, cover and refrigerate; Cut up the 1 orange into thin slices and then in half; Set aside for garnish.
-
YANGZHOU VEGETABLE FRIED RICE INSTRUCTIONS:
- Add a little oil in a frying pan and scramble eggs until done; shred into thin pieces; Set aside; In a wok add 3 or more tablespoons vegetable oil; Add garlic and when it starts to sizzle add the cold rice.
- Stir fry constantly to coat the rice with the oil about 3-5 minutes; Then add the stock and soy sauce; continue to stir fry about 3-5 minutes.
- Next add zucchini & squash, pea pods and stir fry a 3 minutes; Next add scallions, shredded eggs, a little more soy sauce to taste, sesame oil and stir fry a few minutes more;Place in a large microwave dish, cover and set aside.
-
PUT IT ALL TOGETHER:
- Step A- Make the Brown Rice.
- Step B- Make the Sabra Sauce.
- Step C- Make the Yangzhou Fried Rice.
- Step D- In the microwave oven heat up the Duck (or other poultry of your choice) and keep warm.
- Step E- In the microwave oven heat up the Sabra Sauce and keep warm.
- Step F- Using a large platter or individual plates, place the Fried Rice in the center of the plate; Over the rice add the Duck (or poultry) and drizzle with the Sabra Sauce.
- Step G- Garnish with Orange Slices.
- Step H- Have a side dish (or individual dishes) of Sabra Sauce for guests to use.
- Note: All components of this recipe can be made in advance and then simply re-heated when ready to serve; Further, you can also add some green & red peppers to the fried rice if you prefer. Also, a side dish of mixed Mediterranean vegetables and Moong Bean Dahl, would make this a more complete International meal.
- Enjoy!
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RECIPE SUBMITTED BY
SkipperSy
United States
Living in Metro New York City, I have a great appreciation of the many cultures and foods from far off lands. I have also traveled extensively around the world, met many wonderful people and tasted some terrific dishes!