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Duck and Egg Fried Rice
This savory fried rice combines rich roasted duck with fluffy scrambled eggs. Using pre-roasted Chinese duck makes the meal come together quickly while delivering deep flavor. It is perfect for a fast weeknight dinner. The dish features tender duck meat, crispy skin, and bright green peas tossed with fragrant jasmine rice, garlic, and ginger. A simple sauce of soy and rice wine brings everything together in the wok.
Ingredients
- 4
- 2 Chinese roasted duck leg quarters
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese rice wine
- ½ teaspoon sugar
- 60 ml (2 fl oz/ ¼ cup) vegetable oil
- 2 eggs > beaten
- 1 teaspoon sesame oil
- 2 garlic cloves > chopped
- 1 teaspoon fresh ginger > peeled and finely grated
- 1 small red chilli > finely chopped
- 3 tablespoons spring onion (scallion) > white part thinly sliced
- 550 g (1 lb 4 oz/3 cups) steamed jasmine rice
- 80 g (2¾ oz/½ cup) frozen peas > thawed
- 1... Pull the meat and skin from the duck, keeping the skin on the meat; discard the bones. Finely slice the meat and set aside. Combine the soy sauce, rice wine and sugar in a small bowl.
Instructions
- 1Gather ground white pepper and thinly sliced spring onion greens to use as a garnish later.
- 2Warm half of the vegetable oil in a wok or a large frying pan over high heat, swirling to coat the surface.
- 3Pour in the beaten eggs and let them cook undisturbed until the edges puff up.
- 4Push the eggs from the outer edges toward the center using a wooden spoon, repeating until they are just set but still soft.
- 5Transfer the cooked eggs to a cutting board, chop them into bite-sized pieces, and set them aside.
- 6Warm the sesame oil and the rest of the vegetable oil in the wok over high heat.
- 7Toss in the chopped garlic, grated ginger, minced chili, and the white parts of the spring onions, cooking for one minute until fragrant.
- 8Mix in the sliced roasted duck meat and cook for a few minutes until fully heated.
- 9Stir in the steamed jasmine rice and cook for two to three minutes. Pour the soy sauce, rice wine, and sugar mixture around the edges of the wok and mix well.
- 10Fold in the thawed peas and chopped eggs gently to keep the egg pieces intact. Plate the dish and garnish with white pepper and the reserved green spring onions.