Do you ever decide that Tonight is Thee Night that you are going to get hammered? Yeah, me too. Luckily, B thinks it’s funny when I throw up. But you know what he doesn’t think is funny? My face getting splattered with hot wok oil. I think that’s why he took over the cheffing of our Duck Fried Rice the other night. You knew that duck fried rice was coming, right? Cause I made duck breastesess the other night and you know I didn’t finish my plate. And what’s better than eating duck for dinner? Eating duck for leftovers the next night. Wordemup.
I don’t usually put pics of the ingredients /\ but thought it would save some time so yall would know what I was blathering about.
Duck Fried Rice
1/2 or 1 cup spicy kimchi
fermented beans, korean style, if you can find em. If not, no big woop.
carrots, julienne
cooked duck, cubed, however much your fat ass wants
1 scoop of bean paste
5 cups of cooked rice
1/8 c of soy or tamari
1 cup of cilantro, chopped
2 scallions, sliced
sesame, drizzled on top
Sirachi, for garnish, if desired
Serves 2 drunk mother fuckers.
Heat your wok. Depending on how well seasoned it is (seasoned means oily), you may or may not have to use a bit of oil. Veg or peanut oil work juuuust fine. Heat your work and add the oil. When the oil is hot, throw in your kimchi. For this recipe, I like to use the one with all the veg in it and not just the cabbage. When heated through, throw in the beans and the carrots. After the carrots are heated through, toss in your meat. Add in a generous dollop of bean paste and mix. After 60 seconds, move it all to the side and add your rice. Fry for a smidge and then stir well until everything is incorporated. Add the soy sauce or tamari – which ever one you are using. When everything is nice and hot and you’re drooling, serve into two eatin bowls. Garnish with cilantro, scallions and sesame oil. I also add… wait for it… sirachi. Duh.
