1 / 1
Roast Duck and Egg Fried Rice
Crispy bits of savory roast duck and fluffy scrambled eggs transform leftover jasmine rice into an unforgettable meal. Grabbing pre-roasted duck from a local barbecue shop or supermarket saves you hours of work, giving you deep, complex flavors in a fraction of the time. You'll toss tender duck meat, bright green peas, and fresh aromatics in a hot wok, finishing it all with a simple soy and rice wine sauce. It's a satisfying bowl that beats takeout any day of the week.
Equipment
- Wok
- Skillet
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
- 1Pull the meat and skin from the duck leg quarters, keeping the skin on the meat, and discard the bones. Finely slice the meat and set it aside. In a small bowl, combine the soy sauce, rice wine, and sugar.
- 2Heat half of the vegetable oil in a wok or large frying pan over high heat, swirling the pan to coat the surface.
- 3Pour in the beaten eggs and let them cook undisturbed until the edges puff up like an omelet. Use a wooden spoon to push the eggs from the outside to the center, repeating until they're just set but still soft. Slide the eggs onto a chopping board, chop them into bite-sized pieces, and set them aside.
- 4Heat the sesame oil and remaining vegetable oil in the wok over high heat. Toss in the chopped garlic, grated ginger, minced chili, and the white parts of the spring onions. Stir-fry for 1 minute until fragrant. Keep things moving constantly so the garlic doesn't burn and turn bitter.
- 5Mix in the sliced roasted duck meat and stir-fry for a couple of minutes to heat the duck through.
- 6Stir in the steamed jasmine rice and cook for 2 to 3 minutes. Pour the soy sauce mixture around the edges of the wok, stirring it in well. Pouring around the hot edges helps the sauce caramelize slightly before hitting the rice.
- 7Gently fold in the thawed peas and chopped eggs, being careful not to break the egg pieces up too much. Serve sprinkled with white pepper and scattered with the green spring onion slices.
Notes
- Ingredient tip: For the best flavor, use pre-roasted duck from a Chinese barbecue shop or a supermarket kit.
- Prep: Day-old, chilled jasmine rice works best for frying because it dries out slightly, preventing clumping in the wok.
- Swap: If you can't find Chinese rice wine (Shaoxing wine), dry sherry makes a great substitute.
Recipe Details
About the Author
