Duck-Fried Rice |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| TAMARIND SAUCE: 1 cup sugar | 1 cup dry red wine | 1 4-ounce container sugar-coated hot tamarind candy, coarsely chopped |
| 1/4 onion, thinly sliced | 2 thin slices peeled fresh ginger | 2 small garlic cloves, peeled, smashed |
| 1-1/2 cups low-salt chicken broth | 1 cup water | FRIED RICE: 2 tablespoons canola oil |
| 1 cup shredded cooked duck | 1/2 cup matchstick-size strips leek, white part only | 1/2 cup coarsely shredded peeled carrot |
| 1/2 cup chopped stemmed shiitake mushrooms | 3 cups cooked medium-grain brown rice (about 1-1/2 cups uncooked) | 1-1/2 cups fresh pea sprouts |
| 1 | FOR TAMARIND SAUCE: Place sugar, red wine, tamarind candy, onion, ginger, and garlic in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves and tamarind candy melts. Boil mixture until syrupy, stirring frequently, about 8 minutes. Add chicken broth and 1 cup water; simmer over medium-low heat until thick and syrupy and reduced to 1-1/2 cups, stirring often, about 1 hour. Strain. |
| 2 | FOR FRIED RICE: Heat oil in heavy large skillet over high heat. Add duck and saute until beginning to brown, about 3 minutes. Add leek, carrot, and mushrooms. Stir 1 minute. Add brown rice and stir until heated through, about 3 minutes. Add 1/4 cup tamarind sauce; stir to combine. Season to taste with salt and pepper. Stir in pea sprouts and serve. |