Duck Fried Rice Recipe

Prepare duck

If duck is cold from refrigerator, warm it gently: toss shredded or diced cooked duck with 1 tbs soy sauce and 1/2 cup duck or chicken stock in a small pan over low heat until just warmed through (2–3 minutes). Remove from heat and set aside, keeping juices. Reserve remaining stock for adding moisture while frying if needed.

Break up any clumps in the chilled day-old rice with your hands or a fork so the grains are loose. Toss with 1 tsp sesame oil to coat and set aside at room temperature.

Heat a large wok or heavy skillet over high heat until smoking slightly. Add 1 tbs neutral oil and the butter. When butter foams, add half of the white parts of the scallions and the diced onion; stir-fry 1–2 minutes until softened and fragrant.

Push aromatics to the side of the wok. Add remaining 1 tbs neutral oil. Add minced garlic and grated ginger; stir 15–30 seconds until fragrant but not burned.

Add diced carrot and stir-fry 1–2 minutes until it begins to soften. Add thawed peas and continue stir-frying 30–60 seconds.

Push the vegetables to one side of the wok to create an open hot spot. Pour the beaten eggs into the open area and let them sit 10–15 seconds, then scramble lightly until just set but still moist.

Add the loosened rice to the wok. Turn heat to high and stir-fry vigorously, combining rice with the eggs and vegetables. Break up any remaining clumps; spread rice out so it contacts the hot surface to get slight toasting.

Whisk together 2 tbs light soy sauce, 1 tbs oyster sauce, 0.5 tsp dark soy sauce, 1 tbs Shaoxing wine, 0.25 tsp white pepper, 0.5 tsp sugar, and 0.5 tsp salt in a small bowl.

Pour the sauce evenly over the rice and continue to stir-fry for 1–2 minutes so it coats the grains. If the rice seems dry, add up to 2 tbs reserved duck stock, a tablespoon at a time, to moisten and to loosen the rice.

Add the warmed shredded duck and any accumulated juices to the rice. Stir-fry gently 1–2 minutes just to heat the duck through and mix it evenly with the rice and vegetables.

Turn off the heat. Drizzle 0.5 tsp toasted sesame oil over the rice, fold in the remaining sliced scallion greens (reserve a few for garnish), and taste; adjust salt or soy if needed.

Transfer to a serving bowl or individual plates. Garnish with extra scallion greens and optional crispy duck skin or fried shallots. Serve immediately.