Peking Duck Over Yangzhou Fried Rice - cooking recipe

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

Preparation

BROWN RICE INSTRUCTIONS:
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).
SABRA SAUCE INSTRUCTIONS:
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.
YANGZHOU VEGETABLE FRIED RICE INSTRUCTIONS:
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.
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.
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.
PUT IT ALL TOGETHER:
Step A- Make the Brown Rice.
Step B- Make the Sabra Sauce.
Step C- Make the Yangzhou Fried Rice.
Step D- In the microwave oven heat up the Duck (or other poultry of your choice) and keep warm.
Step E- In the microwave oven heat up the Sabra Sauce and keep warm.
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.
Step G- Garnish with Orange Slices.
Step H- Have a side dish (or individual dishes) of Sabra Sauce for guests to use.
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.
Enjoy!