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
• 11/3 cups (265g) uncooked rice will yield 4 cups cooked rice.

Instructions:

1. Heat the oil in a wok or large frying pan over high heat. Add the cabbage, duck, eschalots and half the chilli and cook for 2 minutes, stirring occasionally. 
2. Add the rice and water chestnuts and cook, stirring occasionally, for 4 minutes. Add the hoisin and cook for 1 minute. 
3. Divide between bowls and top with the remaining chilli, coriander and extra eschalots. Serve with the sriracha.