Duck Fried Rice Recipe

Make quick pickle

In a small bowl, combine rice vinegar, water, sugar and 1 tsp salt until sugar dissolves. Add sliced mushrooms, sliced shallot and optional chili flakes. Stir to coat, cover and let sit at room temperature while you prepare other components, at least 20 minutes (can be made ahead and refrigerated up to 2 days).

Fry shallots

Heat neutral oil in a small saucepan to 325°F (about medium-low). Fry the thinly sliced shallots in batches, stirring occasionally, until golden brown and crisp, about 3–5 minutes per batch. Remove with a slotted spoon to a paper towel–lined plate and lightly season with a pinch of salt. Reserve oil if desired for additional cooking.

If using leftover cooked duck breast, shred or chop into bite-sized pieces. Heat a wok or large skillet over medium-high heat. Add 1 tbs duck fat or vegetable oil and sear shredded duck briefly 1–2 minutes to warm through and render any fat; season with 1 tsp light soy sauce. Remove duck from pan and set aside.

If using eggs, wipe pan clean, add 1 tbs vegetable oil and reduce heat to medium. Crack eggs into pan, season with 1/8 tsp salt, scramble gently until just set but still moist. Push eggs to the side of the wok.

Increase heat to high. Add remaining 2 tbs vegetable oil and 1 tbs butter to the wok. Add minced garlic and the white parts of the scallions; stir-fry 20–30 seconds until fragrant. Add diced carrot and cook 1–2 minutes until starting to soften. Add peas and stir 1 minute until heated through.

Add chilled jasmine rice, breaking up any clumps with your spatula. Stir-fry on high, tossing constantly so rice gets evenly heated and begins to brown lightly, about 3–5 minutes.

Return shredded duck and any accumulated juices to the wok. Pour in 2 tbs light soy sauce, 1/2 tbs dark soy sauce, 1 tbs oyster sauce, 1/4 tsp white pepper and 1/2 tsp salt (adjust to taste). Toss thoroughly to combine and color the rice evenly. Drizzle 1/2 tsp sesame oil, stir briefly. Fold in scrambled eggs (if using) and the green parts of the scallions; toss to combine. Taste and adjust seasoning.

Transfer fried rice to a warmed serving platter or individual bowls. Spoon pickled mushrooms (with a little pickling liquid if desired) over the rice or serve on the side. Sprinkle generous handfuls of crispy fried shallots on top. Garnish with cilantro leaves and serve lime wedges alongside for squeezing.