Chinese Barbecued Duck Fried Rice | Donna Hay

Ingredients

• 2 tablespoons vegetable oil
• 2 cups (200g) shredded Chinese cabbage
• 1 store-bought barbecued duck, meat shredded, or 2 cups (320g) shredded barbecued duck
• ¼ cup fried eschalots (French shallots), plus extra to serve
• 2 red birdseye chillies, thinly sliced
• 4 cups cooked long-grain rice, cooled
• 227g can water chestnuts, drained and sliced
• ¼ cup (90g) hoisin sauce
• micro coriander leaves, to serve
• sriracha hot chilli sauce, to serve