- 5 tablespoons peanut oil
- 2 shallots, thinly sliced
- 2 garlic cloves, minced
- 2-inch piece fresh ginger, peeled and grated
- Pinch red pepper flakes
- 1 small head Napa cabbage, cored and chopped
- 1 (8-ounce) can straw mushrooms, drained and rinsed
- 1/2 cup frozen peas, run under cool water for 2 minutes to thaw
- 1 generous pinch kosher salt
- 2 large eggs, lightly beaten
- 1 pint cooked long-grain white rice
- 3 tablespoons soy sauce
- 1 cup cooked duck meat, cut in pieces
- Fresh cilantro leaves, for garnish
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.