Ingredients with Measurements:
- 2 cups cooked white rice
- 2 tablespoons vegetable oil
- 1 pound duck breast, sliced into thin strips
- 1 tablespoon fresh ginger, grated
- 1 cup fresh pineapple, diced
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon black pepper
- 2 eggs, lightly beaten
- 2 green onions, thinly sliced
- Salt, to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the wok or skillet over high heat. Add the vegetable oil and swirl to coat the bottom of the pan.
2. Add the sliced duck breast and stir-fry for 2-3 minutes until browned. Remove the duck from the pan and set aside.
3. Add the grated ginger to the pan and stir-fry for 30 seconds until fragrant.
4. Add the diced pineapple, frozen peas, and minced garlic to the pan. Stir-fry for 2-3 minutes until the vegetables are tender.
5. Add the cooked white rice to the pan and stir-fry for 2-3 minutes until heated through.
6. Add the soy sauce, oyster sauce, and black pepper to the pan. Stir-fry for 1-2 minutes until the rice is evenly coated with the sauce.
7. Push the rice mixture to one side of the pan and add the beaten eggs to the other side. Scramble the eggs until cooked through, then mix them into the rice mixture.
8. Add the sliced green onions and reserved duck to the pan. Stir-fry for 1-2 minutes until everything is heated through.
9. Taste the fried rice and add salt as needed.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 16g
Carbohydrates: 50g
Protein: 25g
Sodium: 800mg
Sugar: 10g
Substitutions for ingredients:
- Chicken breast can be used instead of duck breast.
- Fresh or canned pineapple can be used instead of fresh pineapple.
- Fresh or frozen corn can be used instead of frozen peas.
Variations:
- Add diced carrots or bell peppers for extra color and nutrition.
- Use brown rice instead of white rice for a healthier option.
- Add chopped cashews or peanuts for extra crunch.
Tips and tricks:
- Cook the rice ahead of time and refrigerate it overnight for best results.
- Use a large skillet or wok to ensure that all the ingredients cook evenly.
- Don't overcook the duck breast or it will become tough.
Storage instructions:
Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fried rice in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the fried rice in a large bowl or on a platter with a garnish of sliced green onions.
Garnishes:
Sliced green onions, chopped cilantro, or chopped peanuts.
Pairings:
This dish pairs well with a crisp white wine or a cold beer.
Suggested side dishes:
Steamed broccoli or stir-fried bok choy.
Troubleshooting advice:
- If the rice is too dry, add a splash of chicken broth or water to moisten it.
- If the rice is too wet, cook it for a few more minutes to evaporate the excess moisture.
Food safety advice:
- Make sure the duck breast is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Fried rice is a popular dish in many Asian cuisines, including Chinese, Thai, and Japanese.
Flavor profiles:
This dish has a sweet and savory flavor, with a hint of ginger and a slightly smoky taste from the duck.
Serving suggestions:
Serve this dish as a main course for lunch or dinner.
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Region: Thai