Serves: 4
Total Calories: 915

1/4 cup olive oil
2 teaspoons finely chopped garlic
6 ounces shredded duck meat raw or cooked
3/4 cup sliced onion
2/3 cup sliced snow pea
1/2 cup julienned carrot
1/3 cup diced tomato
1/4 cup diced celery
1/4 cup diced red bell pepper
1 ounce thinly sliced peeled fresh ginger
4 cups Cooked White Rice or cooked brown rice
2 tablespoons Thai fish sauce
1 tablespoon Thai sweet black bean sauce
1 tablespoon soy sauce
1 teaspoon black pepper
2 tablespoons diced scallion
4 sprigs cilantro (garnish)

Heat olive oil in a large skillet over high heat. Add garlic and sauté until lightly browned, about 1 minute. Add duck and stir fry for 1 minute. Add onions, snow peas, carrots, tomatoes, celery, bell pepper, and ginger and stir fry 1 minute. Add rice, fish sauce, black bean sauce, soy sauce, and black pepper and cook, stirring constantly, 3 minutes. Transfer to a serving platter and sprinkle with scallions. Garnish with cilantro and serve.

Nutritional Facts:

Serves: 4
Total Calories: 915
Calories from Fat: 120

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Pasta
Panang Curry Pasta with Pine Nuts and Basil
Pad Thai
Santa Fe Chili Pasta
Lard-Na Noodles
Red Noodles
Chicken Noodles Alfonse
Spicy Mint Noodles
Vegetarian Noodles
Seafood Pasta with Curry Cream Sauce
Curry Fried Rice
Pineapple Fried Rice
Spicy Mint Fried Rice
Duck Fried Rice
Vegetarian Fried Rice
Black Olive Fried Rice
Bangkok Jambalaya