Ingredients

• 1 cup sugar
• 1 cup dry red wine
• 1 4-ounce container sugar-coated hot tamarind candy, coarsely chopped
• 1/4 onion, thinly sliced
• 2 thin slices peeled fresh ginger
• 2 small garlic cloves, peeled, smashed
• 1 1/2 cups low-salt chicken broth
• 1 cup water
• 2 tablespoons canola oil
• 1 cup shredded cooked duck*
• 1/2 cup matchstick-size strips leek, white part only
• 1/2 cup coarsely shredded peeled carrot
• 1/2 cup chopped stemmed shiitake mushrooms
• 3 cups cooked medium-grain brown rice (about 1 1/2 cups uncooked)
• 1 1/2 cups fresh pea sprouts

Instructions

1. Place sugar, red wine, tamarind candy, onion, ginger, and garlic in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves and tamarind candy melts. Boil mixture until syrupy, stirring frequently, about 8 minutes. Add chicken broth and 1 cup water; simmer over medium-low heat until thick and syrupy and reduced to 1 1/2 cups, stirring often, about 1 hour. Strain. (Tamarind sauce can be made 1 week ahead. Cover and refrigerate.)
2. For fried rice: Heat oil in heavy large skillet over high heat. Add duck and sauté until beginning to brown, about 3 minutes. Add leek, carrot, and mushrooms. Stir 1 minute. Add brown rice and stir until heated through, about 3 minutes. Add 1/4 cup tamarind sauce; stir to combine. Season to taste with salt and pepper. Stir in pea sprouts and serve.
3. Heat oil in heavy large skillet over high heat. Add duck and sauté until beginning to brown, about 3 minutes. Add leek, carrot, and mushrooms. Stir 1 minute. Add brown rice and stir until heated through, about 3 minutes. Add 1/4 cup tamarind sauce; stir to combine. Season to taste with salt and pepper. Stir in pea sprouts and serve.
4. *Precooked duck can be found in the meat or freezer section of many supermarkets.