Peking Duck over Yangzhou Fried Rice

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

1. 1

   BROWN RICE INSTRUCTIONS:.

2. 2

   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).

3. 3

   SABRA SAUCE INSTRUCTIONS:.

4. 4

   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.

5. 5

   YANGZHOU VEGETABLE FRIED RICE INSTRUCTIONS:.

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   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.

7. 7

   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.

8. 8

   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.

9. 9

   PUT IT ALL TOGETHER:.

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    Step A- Make the Brown Rice.

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    Step B- Make the Sabra Sauce.

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    Step C- Make the Yangzhou Fried Rice.

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    Step D- In the microwave oven heat up the Duck (or other poultry of your choice) and keep warm.

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    Step E- In the microwave oven heat up the Sabra Sauce and keep warm.

15. 15

    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.

16. 16

    Step G- Garnish with Orange Slices.

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    Step H- Have a side dish (or individual dishes) of Sabra Sauce for guests to use.

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    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.

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    Enjoy!