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Tuesday, May 18, 2021

Duck Egg Fried Rice with Sugar Snap Peas

 


We've all seen it. You know, that viral video courtesy of the BBC, where this poor woman is forced to absolutely ruin egg fried rice? Even more, you've likely seen countless videos of appalled and incredulous folks of Asian descent reacting to it. I didn't want to jump too much on the bandwagon, but when I got some incredible duck eggs from the farm, I just had to tell you guys how I do my own egg fried rice.


 A quick note about duck eggs: They're much fattier than chicken eggs, have a thicker shell and are generally larger. The flavor is much more unctuous, which is why I actually prefer them in custards and creams to chicken eggs. I'll certainly be making a cake with them later! You can buy duck eggs in many stores nowadays, so keep your eyes open for them. No matter where you get them, make sure to wash them thoroughly before storing them in the fridge, like you would do with your chicken eggs.

Egg fried rice is something that's in almost every Asian person's arsenal of things to cook. This is a perfect way to use up leftover rice, which you'll almost always have. I think a lot of Asian folks tend to make more rice than they need because you never know how much you'll actually need until it's cooked. In my household, my rice cooker is almost always on. If there was a fire in my house, I'd get my animals out first, and then I'd get my rice cooker because that's how much I would need it while we stayed in a hotel getting our house repaired or finding a new one. It is always best to use leftover rice when making egg fried rice, but if you don't have that, then here's how you make the rice:

  1. Take any pot.
  2. Add any amount of rice
  3. Add water to the rice and squish it around with your hand to get all the gunk off. Pour water off. Repeat until the water is clear, which will show you your rice is done.
  4. Touch the top of the rice with your index finger and add enough water until the top of the water reaches the first line of your first knuckle. 
  5. Cover and cook on medium heat until done. 
  6. Spread whatever leftover rice you have on a plate to cool and dry out and leave uncovered in the fridge, for later use of fried rice.
Easy? Easy! Let's also note that eggs are the star of the dish, but egg fried rice is often about what you can use up. This is the ultimate fast food recipe for your kitchen, and this particular recipe is just made from the goodies I got from the farm today. Now that we've gotten that out of the way, let's move on to the recipe...

Duck Egg Fried Rice with Sugar Snap Peas
  • Leftover rice, about 3 cups
  • 5-10 cloves garlic
  • 2 radishes, washed and stemmed
  • 3 duck eggs
  • 1 cup sugar snap peas
  • 2 large scallions
  • 1 longanisa sausage
  • 1/4 c Soy sauce*
  • 2 Tbsp Calamansi juice*
  • 1 Tbsp Mirin*
  • A dash of patis or fish sauce*
  • A fat pinch of white sugar



Number one priority when it comes to fried rice: mise en place! As in, you must have all of your things all in place before you even turn on the stove. As you can see, my longanisa has been sliced thinly, which was very easy because it was frozen. My garlic has already been peeled, smashed, and chopped. My radishes have been washed, the stems have been chopped, as well as the bulbs. My sugar snap peas could have been left whole, but I thought it would be better to snap off the top stems and chop them in half for ease of tossing in the wok. My eggs are cracked. The only thing that hasn't been done in this picture is the slicing of the scallions, but that'll be for later. Besides, I thought it would be a good picture to just leave it like this. 

I was so excited to get sugar snap peas in my CSA box this week, as they are not only a favorite ingredient but a delicious snack in the hot weather. Keeping freshly-picked sugar snap peas in the crisper drawer of your refrigerator will help you keep a healthy snack on hand that will crunch! I do love making a fresh, lovely, cold pea and mint soup, but this application seemed a little more accessible...and hey, let's remember that we're ALL trying to cook this!

c r u n ch


You'll also notice that I've put many asterisks in this recipe. The thing with egg fried rice is that you make it to taste, and that is how most Asian recipes will tend to go. Measurements often do not matter, as the only truly important thing is making it how you want it to taste. I am using calamansi juice and patis in my rice because I am a Filipino-American and that's the kind of stuff that I have in my pantry. I use soy sauce, but you can use oyster sauce. I put 5-10 cloves of garlic because it will always vary, especially considering cloves of garlic are often bigger or smaller as you go. Furthermore, never let a recipe tell you to only put one or two cloves of garlic in; garlic is measured with the heart. 

Garlic = flavor. 


This post was sponsored by KC Farm School at Gibbs Road, an incredible not-for-profit community teaching farm that is committed to education, permaculture, and building a strong community together. They have an amazing program called Let's Grow, Wyandotte! and a great CSA program. Please check them out here, give them a Like on Facebook, and follow them on Instagram!

To make fried rice, I use a wok. You can buy these at most any Asian grocer, so please go there instead of a big box store, if you can. You can also find duck eggs in Asian grocery stores, just make sure it says DUCK EGGS on the sign and does not say "BALUT" on the sign. Just...trust me on this. If you don't have a wok, the biggest, deepest frying pan that you have will do fine. Ideally, you'll want to have a frying pan that you can easily maneuver with one hand, as you'll want to toss and flip your goodies.

Remember: This is going to go FAST! If you'd like a video tutorial, check this out first. It's only 5 minutes...please turn on the captions!



Are you ready? Let's go together, step-by-step.

  1. Gather and prepare all of your ingredients, including the rice
  2. Heat your wok or frying pan to a high flame. Add neutral oil to coat the bottom and sides of the pan, such as canola or vegetable oil, and allow to heat. 
  3. Add your garlic and saute until brown. Quickly remove the garlic and set it aside. This was to flavor your oil!
  4. Add your eggs, all in at once, and allow to cook. Use a spoon to toss the hot oil over the eggs, and swirl it around so that it is floating on hot oil. Flip it over a few times as it cooks. 
  5. Add all of your vegetables except for the scallions, and the longanisa, and stir. Allow cooking.
  6. Add your rice and stir well. Make sure you're tossing everything together well! If you can flip air into it, this is called "wok-hei!" (I have no idea if that's how you spell it so please be nice to me.) Wok-hei is just when you get that good fragrance and good air going in. Trust me, you want it!
  7. Add in your seasonings, such as your mirin, soy sauce, et cetera. Toss well and cook until the rice is jumping! All this means is that little stray individual rice grains will begin to pop and fly...this means the rice is hot enough. 
  8. Add your scallions and toss well to incorporate.
  9. Serve immediately
And there you have it! So easy! 

I hope you've enjoyed this take on a quick, easy, fun dish that can easily be modified to any diet. Don't forget to enjoy what you're eating, and use this recipe as a base for any dish you'd like to make, with any ingredients you likely will have. Please remember that I am not the sole authority on egg fried rice, just simply one of billions of people that have made it in their lifetime. So long as you follow these simple principles of preparation, good ingredients, and using leftover rice, you'll succeed in making delicious food. 

Happy cooking and happy eating!

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