Yang Chow Fried Rice with Grilled Duck

Yang Chow Fried Rice, also known as Yangzhou fried rice, is a traditional dish from the Chinese province of the same name. It is often served at the end of a banquet.

This Yang Chow fried rice is a little different than this really simple version with just rice, ham, and shrimp. It's still a simple dish, in that there are not a lot of hard to find ingredients, but this version includes a cool "gold-covered silver" technique for stir-frying the rice, where the rice is coated with egg with a circular stirring technique. This makes the rice super light and fluffy. Check out the recipe for the method.

Note: Instead of the ham or Chinese barbecued pork that is normally called for in Yang Chow fried rice, I substituted grilled duck from Maple Leaf Farms. I used their Roast Half Duck, which I grilled for about 8 minutes per side per the package instructions before adding it to this stir-fry (Maple Leaf Farms is one of our Cookout Week sponsors, and I received product. All opinions are my own). 

Along with the roast half duck, I received some duck breasts, duck bacon, and duck legs. I haven't used the breasts or legs yet, but the duck bacon is amazing. I used the bacon for scallop kebabs as well as a chopped salad.

After grilling the duck, I diced and set it aside to add to this Yang Chow fried rice. All of my taste testers declared it "delicious!"

If you have a Weber grill, and want to take grilling to another level, you can also stir fry the rice over the grill with this grate, which has space to insert your wok. It's really cool for stir frying over high heat. Wok geeks (who remind me of bread geeks) love it.

For the rice, I used jasmine rice, which I made the day before. You can use jasmine or long grain white rice, but just be sure to make the rice in advance and let it cool.

#CookoutWeek 2018 is here! During the next week, I am joining over 50 of my blogger friends to celebrate summer by posting delicious cookout-themed recipes. If you love grilling, frozen treats, picnics, berries, s'mores, campfire meals, and other summer goodies... you are in the right place!

Here's a full list of the bloggers participating in #CookoutWeek 2018! You can find yummy recipes by checking out any of the links below:

2 Cookin Mamas ♥ A Day in the Life on the Farm ♥ A Kitchen Hoor's Adventures ♥ April GoLightly ♥ Authentically Candace ♥ Blogghetti ♥ Body Rebooted ♥ Bottom Left of the Mitten ♥ Cheese Curd In Paradise ♥ Chef Sarah Elizabeth ♥ Coconut & Lime ♥ Cookaholic Wife ♥ CookwithRenu ♥ Daily Dish Recipes ♥ Fairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Family Around the Table ♥ Fix Me a Little Lunch ♥ For the Love of Food ♥ Frankly Entertaining ♥ Frugal & Fit ♥ Get the Good Stuff! ♥ Hardly A Goddess ♥ Herbivore Cucina ♥ Join Us, Pull up a Chair ♥ Jolene's Recipe Journal ♥ Jonesin' For Taste ♥ Karen's Kitchen Stories ♥ Kelly Lynn’s Sweets & Treats ♥ Mildly Meandering ♥ Moore or Less Cooking ♥ Our Good Life ♥ Oven Tales By Syama ♥ Palatable Pastime ♥ Sarah Cooks the Books ♥ Savory Moments ♥ Seduction In The Kitchen ♥ Strawberry Blondie Kitchen ♥ Sweet Coralice ♥ Tampa Cake Girl ♥ Technotini ♥ That Recipe ♥ The Baking Fairy ♥ The Beard and The Baker ♥ The Freshman Cook ♥ The Simple Supper ♥ The Spiffy Cookie ♥ The Weekday Gourmet ♥ This is How I Cook ♥ Who Needs A Cape? ♥ Wildflour's Cottage Kitchen

duck, shrimp, stir-fry, rice, friedrice

side dish, main dish

Chinese

Yield: 4 servings

Yang Chow Fried Rice with Grilled Duck

ingredients

• 2 tablespoons canola or peanut oil
• 2 eggs, beaten
• 4 cups cooked long grain or jasmine rice, cooled (preferably made the day before)
• 1/2 cup diced cooked barbecued duck, skin on (see Note above)
• 10 ounces medium raw shrimp, peeled and deveined
• 1/2 teaspoon kosher salt
• 2 tablespoons soy sauce
• 1 teaspoon chicken bouillon concentrate such as Better Than Bouillon, or chicken demi glace
• 3 tablespoons oyster sauce
• 1/2 teaspoon sugar
• 2 to 3 green onions, sliced
• White pepper to taste

instructions

1. Heat a 14 inch carbon steel wok or large skillet over high heat until a drop of water evaporates immediately after adding. Swirl in the oil and add the eggs and the rice, and stir with a wooden spatula in a circular motion for 30 seconds. The egg should coat the rice. 
2. Add the duck and shrimp and stir fry until the shrimp is just cooked through, about 2 minutes. 
3. Add the salt, soy sauce, bouillon, oyster sauce, and the sugar. Stir fry for about a minute, scraping the bottom of the pan. Cook for another two minutes, until the rice absorbs all of the sauce. 
4. Add the green onion and white pepper and serve immediately. 

https://www.karenskitchenstories.com/2018/06/yang-chow-fried-rice-with-grilled-duck.html

Recipe adapted from 101 Asian Dishes You Need to Cook Before You Die by Jet Tila

Please leave a comment below with your favorite cookout recipe!