Recipe courtesy of Tyler Florence
Show: Food 911
Episode: Chinese Take-Out
Total:
45 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Heat 3 tablespoons of the peanut oil in a wok or large non-stick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, garlic, ginger, and red pepper flakes; stir-fry for 1 minute until fragrant. Add the cabbage, mushrooms, and peas, stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok.

Put the pan back on the heat and coat with the remaining 2 tablespoons of oil. When the oil is hot, pour the eggs into the center of the pan. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg to combined well, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables to the pan and moisten with the soy sauce. Toss everything together to heat through and season again with salt. Spoon the fried rice out onto a serving platter, lay the pieces of duck on top and garnish with cilantro.

IDEAS YOU'LL LOVE

Rum Raisin Rice Pudding

Recipe courtesy of Ina Garten

Batter-Fried Shrimp

Recipe courtesy of Michael Chiarello

Fried Chicken

Recipe courtesy of Alton Brown

Arborio Rice Pudding

Recipe courtesy of Gale Gand

Wild Rice Pilaf

Recipe courtesy of Ina Garten

Herbed Rice

Recipe courtesy of Trisha Yearwood

Bourbon Brined Fried Chicken

Recipe courtesy of Damaris Phillips

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Fried Chicken

Recipe courtesy of Katie Lee

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking