Perfect take away style crispy duck fried rice made with savoy cabbage, peas, spring onions and delicious Chinese flavours.
Featuring: fresh avocado spring rolls {recipe here}.
So, it feels like my blog has turned into a crispy duck mini series lately! Not that I’mΒ complaining – Chinese crispy duck is amazingΒ and since the Chinese New Year just happened, I have a good excuse, you know π – so after the Chinese crispy duck {recipe here} with pancakes, healthy crispy duck lettuce wraps {recipe here} and crispy duck spring rolls {recipe here}, I thought I’d use the rest of my batch to make a Chinese crispy duck fried rice!
I was sad to see the last of my crispy duck go (I’ll have to make more… so much more!!), but very pleased with how this random fried rice recipe turned out. It was delicious and, dare I say, reminiscent of a proper Chinese take away!
What I used in this recipe:
Gluten free Chinese crispy duck {recipe here}
Datu Puti dark soy sauce
This is a naturally gluten free soy sauce that can be found in Chinese supermarkets (and on the internet).
Ingredients
For the rice:
- 1 + 1/2 cup long grain rice (uncooked)
- 2 + 1/4 cup water
- 1 Tbsp vegetable stock powder or 1 stock cube (I used Kallo stock powder)
OtherΒ ingredients:
- Chinese crispy duck (2 legs worth) {recipe here}
- 1.5 to 2 cups shredded savoy cabbage (about 3 large leaves)
- 1 cup / 135g frozen green peas
- 4 normal size spring onions or 2 very large ones
- 1 fresh red chilli
- 3-4 Tbsp dark soy sauce (I use Datu Puti)
- 1-2 tsp Sriracha sauce (I use the Flying Goose Brand)
- 1 Tbsp garlic powder
- 1 Tbsp ginger powder
- Black pepper
- 1-2 Tbsp olive oil (or cooking oil of your choice)
- A drizzle of sesame oil (optional)
- 2 eggs (optional – I didn’t add any this time)
Yields 3-4 portions.
Note: if switching the soy sauce for tamari, you may want to add a bit more.
Directions
- Cook the crispy duck and strip the meat off the bones using two forks {recipe here}
- Cook the rice.
- Slice the cabbage, spring onions and deseed and finely chop the chilli.
- In a non stick sautΓ© or wok, pan fry the cabbage on medium heat in a bit of olive oil (or cooking oil of your choice) until it softens up.
- Add the duck, chilli, peas and pan fry for a couple of minutes.
- Add the rice, garlic and ginger powder, a generous amount of black pepper, soy sauce and Sriracha sauce + more oil if needed. Keep cooking for about 5 minutes.
- Lower the heat to medium/low and add the spring onions. Cook briefly.
- Optional: turn downΒ the heat to the lowest setting, crack 2 eggs into the rice, mix well and place a lid on the pan until the eggs are fully cooked (this should only take a few minutes). If the pan you’re using isn’t non-stick or has seen better days, stir from time to time to prevent it from sticking.
- Optional: serve with a drizzle of sesame oil on top.
Note: if it appears too dry at any point, add more oil!
Enjoy!
Hi, Do the sauces and stocks contain Monosodium Glutamate? I love Chinese food but I have a health condition which means MG triggers extreme vertigo.
Thank you.
Hey! Sorry yes they both do. Although this particular Datu Puti soy sauce (sarap-linamnam) has msg, they do have another version (also GF) that doesn’t (and it’s equally as good). As for the Sriracha sauce, you can substitute with any other chilli sauce. π
Oh and the Kallo stock is fine, no msg in there. π