Ingredients Jump to Instructions ↓

  1. 1 1/2 cups brown rice (Long Grain American Basmati Rice, Texmati brand or equivalent)

  2. 3 1/2 cups water

  3. 2 teaspoons salt

  4. 1 -1 1/2 lb cooked peking duck , half a duck (Substitute, Soy Sauce Chicken, Chicken or Turkey Breasts)

  5. 6 tablespoons orange juice (from 1 orange)

  6. 2 tablespoons harveys bristol cream (or dry white wine)

  7. 1 -2 tablespoon honey

  8. 1/8 teaspoon salt

  9. 1/8 teaspoon pepper

  10. 1/8 teaspoon paprika

  11. 1/2 teaspoon light olive oil

  12. 1/4 teaspoon orange zest

  13. 1/2 tablespoon tapioca flour , in a little water

  14. 1 tablespoon apricot jam (Optional, Duck Sauce)

  15. 1 orange (for garnish)

  16. 2 -3 cups cooked brown rice , cold

  17. 2 eggs (substitute 2 Egg Beaters or equivalent brand; 1/4-1/2 cup liquid)

  18. 2 spring scallions , cleaned and cut into small pieces

  19. 1/4 cup zucchini , chopped up

  20. 1/4 cup squash , chopped up

  21. 1/4 cup fresh pea pods, cut up into pieces

  22. 7 tablespoons vegetable oil

  23. 2 cloves garlic , chopped up

  24. 1/4 cup chicken stock

  25. 2 tablespoons soy sauce

  26. 1 tablespoon sesame oil

Instructions Jump to Ingredients ↑


  2. 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).


  4. 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.


  6. 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.

  7. 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.

  8. 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.


  10. Step A- Make the Brown Rice.

  11. Step B- Make the Sabra Sauce.

  12. Step C- Make the Yangzhou Fried Rice.

  13. Step D- In the microwave oven heat up the Duck (or other poultry of your choice) and keep warm.

  14. Step E- In the microwave oven heat up the Sabra Sauce and keep warm.

  15. 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.

  16. Step G- Garnish with Orange Slices.

  17. Step H- Have a side dish (or individual dishes) of Sabra Sauce for guests to use.

  18. 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.

  19. Enjoy!


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