Honey & Garlic Duck Fried Rice - cooking recipe

Ingredients

For Duck Breast
1 lb boneless skinless duck breasts, in 1/2 inch cubes
4 tablespoons soy sauce or 4 tablespoons tamari soy sauce
2 tablespoons hoisin sauce
3 cloves garlic, sliced
For Brown Rice
1 tablespoon vegetable oil
2 cloves garlic, minced
2 cups chicken broth
1 cup brown rice
For Fried Rice
2 tablespoons vegetable oil
6 green onions, white and 1/2 of green,sliced
1 cup Chinese pea pod, trimmed
1 small summer squash
1/2 yellow bell pepper, chopped
1 (10 ounce) can stir-fry baby corn
1 tablespoon vegetable oil (to scramble eggs)
3 eggs, beaten
2 tablespoons honey
1 tablespoon soy sauce or 1 tablespoon tamari soy sauce
2 teaspoons sesame oil
1/2 teaspoon garlic powder

Preparation

In a plastic zipper bag, combine cubed duck breast with soy sauce, hoisin sauce and 2 sliced garlic cloves; marinate in refrigerator at least 2 hours.
Prepare brown rice: in a large saucepan, cook 2 minced garlic cloves in vegetable oil until golden; add rice and saute until aromatic, then add broth.
Bring to a boil then reduce heat and cover; simmer on low heat for 45 minutes or until rice is tender and liquid is absorbed.
While rice is cooking, shred the yellow squash; drain baby corn; slice green onions; scramble eggs in 1 tablespoon vegetable oil and set aside; and steam pea pods and chopped bell pepper together for 1 minute (plunge them into cold water when done steaming to stop cooking and keep them crisp).
In a large skillet over medium heat, heat 2 tablespoons vegetable oil and cook cubed marinated duck with the marinade and green onions for 10 minutes.
Add cooked rice and raise heat a bit; cook, stirring constantly until marinade is thickened, about 10 more minutes.
Stir in honey, soy sauce, sesame oil and garlic powder; cook another 5 minutes to blend.
Stir in pea pods, peppers, shredded yellow squash, baby corn and scrambled eggs.
Cook another 3 to 4 minutes, just until vegetables and eggs are heated through.
Serve immediately.