Monday, 27 March 2017

Duck and Brussels Sprout Fried Rice

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Fried rice is one of our favourite 'clear out the fridge' dinners. Like when you find a few ruffled looking Brussels sprouts and a couple of spring onions before weekly shop day. Chuck it all in a fried rice and slosh on some tamari and sesame oil. Done. 

One of our favourites. 




And it was when I was making one of these dishes that I realised that Brussels sprouts works really well in fried rice. You can slice them up nice and small, and if you get the heat right, they kind of crisp and brown up a bit and turn beautifully sweet in the pan. My kids are always confused when their teachers, for comedy effect in some lessons - talk about how gross Brussels sprouts are. They love them. It's all about how you cook them. 

I made this fried rice dish because I had some leftover slow roasted pulled duck in the fridge - the duck is rich in flavour and also crispens up a bit in the pan, along with the sprouts. You just make up a big batch of this, dump it on the table, and let everyone dig in. My favourite type of dinner. 

Gorgeous. 


Duck and Brussels Sprout Fried Rice
Serves 4
Ingredients 
half a cup of white rice, I use Basmati 
2 tsp cooking oil (olive, coconut, vegetable oil, etc)
1 clove of garlic, peeled and chopped
1 small chunk (about 4cm square) of fresh ginger, peeled and finely chopped
2 handfuls Brussels sprouts, trimmed, washed and shredded fairly finely
2 handfuls leftover pulled roasted duck, chopped or shredded
2 eggs
1 tsp Shaoxing rice wine
slosh of gluten-free, dark soy sauce or tamari 
1-2 tsp sesame oil
2 spring onions, trimmed, washed and chopped, to serve (optional but lovely)

Method
First, cook the rice. Tip it into a pan of boiling water and cook until tender. Drain well and rinse well under cold water from the tap. 

In the meantime, heat the oil in a large frying pan and add the chopped garlic and ginger. Cook for just a few seconds on a medium heat and then add the shredded Brussels sprouts. Stir fry to soften the sprouts. They might start to turn a bit brownish and crisp at the edges - this is good.

Stir in the leftover cooked duck and stir fry for 3-4 minutes, to heat through. Push the duck and vegetables to one side of the pan and crack in the eggs. Scramble them slightly, and then distribute them in and around the duck and veggies. Stir in the Shaoxing rice wine and the soy sauce. Tip in the cooled, cooked rice and toss everything together, to thoroughly reheat the rice. If you're lucky, you'll get some toasty bit of rice, too. Once everything's piping hot, trickle in the sesame oil and stir again. Top with the chopped spring onions, if using, and serve straight away. 

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