Yes, we are skipping the addition of “scrambled” eggs for this fried rice recipe from TravelerInfoHub and just dumping an egg on top at the end. Here is why…there is nothing I hate more in this world than a crusty, tough piece of scrambled egg. I think that it’s quite possible that I’ve only ever had fried rice once or twice where the egg has been cooked to my liking. What better way to avoid this whole mess than by cooking it separately?! Sure you can replace the fried egg with a scrambled one. The choice is really yours, but I 100% suggest adding it at the end for extreme awesomeness. Anyway, I really didn’t mean to start this post with a rant. Shame on me. Let’s get straight to the point, last night we made duck fried rice with our leftover roast duck we had from Easter Day. It was amazing. Truly. Absolutely. Glorious (In every sense of the word).
So how DO you roast a duck? Well it’s pretty much like roasting any other type of bird. Here are some direction on how we did it. You can adapt anyway you please.
What you will need:
– 1 5lb duck, thawed and innards removed (save the innards and make a stock later!)
– salt and pepper (and LOTS of it)
– a poultry blend of herbs (rosemary, thyme, sage – you can find pre-made poultry blends in the herb section of your local grocery store or you can just throw it together yourself!)
– 6-7 carrots, loosely chopped
– 3-4 onions, quartered
– 4-5 celery stalks, loosely chopped
– a large roasting pan with a lid
What you will do:
1. Preheat your oven to 375 degrees F and situate your oven racks so that you can fit the roasting pan inside (usually towards the bottoms). Coat the bottom of the roasting pan with the carrots, onions, and celery and top with about half of your poultry blend.
2. Take your duck and rinse with water. Pat dry and transfer to a work surface. Generously season the cavity of the duck with salt and pepper. Tie up the rest of your poultry blend with kitchen twine and place in the cavity as well. Generously season the outside of the duck with salt and pepper (I mean REALLY season it). Place the duck on top of the veggies in the roasting pan. Roast uncovered at 375 degrees F until the duck reaches an internal temperature of 135-140 degrees (for medium rare to medium) or for about 2 – 2 1/2 hours. For the last 1/2 hour (or when the duck reaches an internal temperature of about 120 degrees) crank the oven up to 450 degrees to really get that crispy skin. If you find the skin becoming to crispy (almost burnt) then cover until it has finished roasting.
3. Remove from the oven and let rest for about 15-20 minutes. Cut and serve! … or make duck fried rice! duh…
Fried rice is super easy and super quick to make.
You roast meat (prior to making the fried rice of course; leftover chicken, pork or duck is perfect for this).
You cook rice.
You saute veggies.
You add some sauce/spices.
You mix together.
You fry up an egg.
Then BAM…you eat!
It’s honestly that simple, and it certainly doesn’t need to be perfect. That’s the point of this whole shebang. You want it to be messy. That’s what makes it so special.
So let’s talk beer, and let’s talk delicious beer. Crooked Line’s Imperial Pilsner: Tilted Smile is absolutely scrumptious. I wanted to go with some type of pilsner, and what better than an Imperial one! You don’t see imperial pilsners too often, and I’m not too sure why since I think they are so much better than the regular. Not that I don’t often enjoy the regular pilsner every once in a while, but imperial pilsners take it to a whole new extreme. This beer has an alcohol content of 9%, yet it is so balanced and crisp. Here’s the thing with Asian inspired dishes. They are so deep in flavor, and I’d rather not take away from that. A pilsner is perfect and an Imperial version is even better. Why not just step it up a notch!? and uhhh hello…personally, any brew with Imperial in it’s name is a winner in my playbook (well at least most of the time…if it’s done right).
P.S. Don’t you think these little take out boxes are just absolutely adorable? Hobby Lobby ya’ll…4.99 for 10 of them. Love it. I think they are perfect for traveling and are a great way to maintain portion control…just make sure you buy the small ones. ;)
Anyway, I’m going to head back into the cave that is called our new garage. It is still covered in floor to ceiling boxes and furniture. I hope everyone’s Tuesday will be as enjoyable as mine will be!
- 3 tablespoons vegetable oil
- 1 small yellow onion, minced
- 1/2 teaspoon red pepper flakes
- salt and pepper
- 1 small baby bok choy, diced
- 4 carrots, peeled and diced
- 1 cup frozen edamame, shelled
- 1 teaspoon ground ginger
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
- 3 garlic cloves, finely minced
- 2 cups roast duck meat, shredded (see instructions above for how to roast a duck)
- 2 cups jasmine rice, cooked per manufacturer's instructions
- 4 tablespoons soy sauce or tamari
- 4 eggs, fried to your liking
- 1/4 cup scallions, green only and sliced thin
- In a large wok or deep non-stick skillet, heat the oil over medium heat. Add the onion, red pepper flakes, salt and pepper and cook for about 3 minutes until the onion aroma begins to fill the air. At this point add in the bok choy, carrots and edamame. Cook for 5 minutes more then add the ground ginger, sesame oil and a 1/2 tablespoon of the sriracha. Cook on medium heat until the vegetables are still crunchy but tender enough to eat, about 5 minutes more.
- Add the garlic and the duck meat. While consistently stirring (or tossing), continue to cook the ingredients for 2-3 minutes more. Add the rice, remaining 1/2 tablespoon of sriracha, and the soy sauce (or tamari) and toss to combine until all is completely incorporated. Transfer to a serving dish and cover while you prepare your eggs.
- Top each portion of the fried rice with an egg and garnish with the scallions. Serve hot and enjoy!
Hardware: * Cutting Board * Sharp Knife * Rice Cooker or Sauce Pan (for rice cooking) * Large Wok or Deep Non-stick Skillet * Measuring Cups * Measuring Spoons * Wooden Spoons * Skillet (for egg cooking) *