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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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There will be extra tamarind sauce: Drizzle it over vegetables, chicken, or fish; stir it into pilaf; or use it as a marinade. Ingredients:
1 cup sugar |
1 cup dry red wine |
1 4-ounce container sugar-coated hot tamarind candy, coarsely chopped |
1/4 onion, thinly sliced |
2 thin slices peeled fresh ginger |
2 small garlic cloves, peeled, smashed |
1 1/2 cups low-salt chicken broth |
1 cup water |
2 tablespoons canola oil |
1 cup shredded cooked duck |
1/2 cup matchstick-size strips leek, white part only |
1/2 cup coarsely shredded peeled carrot |
1/2 cup chopped stemmed shiitake mushrooms |
3 cups cooked medium-grain brown rice (about 1 1/2 cups uncooked) |
1 1/2 cups fresh pea sprouts |
Directions:
1. For tamarind sauce: Place sugar, red wine, tamarind candy, onion, ginger, and garlic in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves and tamarind candy melts. Boil mixture until syrupy, stirring frequently, about 8 minutes. Add chicken broth and 1 cup water; simmer over medium-low heat until thick and syrupy and reduced to 1 1/2 cups, stirring often, about 1 hour. Strain. (Tamarind sauce can be made 1 week ahead. Cover and refrigerate.)
2. For fried rice: Heat oil in heavy large skillet over high heat. Add duck and sauté until beginning to brown, about 3 minutes. Add leek, carrot, and mushrooms. Stir 1 minute. Add brown rice and stir until heated through, about 3 minutes. Add 1/4 cup tamarind sauce; stir to combine. Season to taste with salt and pepper. Stir in pea sprouts and serve.
3. *Precooked duck can be found in the meat or freezer section of many supermarkets.
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