Aug 29 2026
Restaurants›Sun Wah BBQ›Duck Fried Rice Recipe

Duck Fried Rice Recipe

Inspired by Sun Wah BBQ
Time30m
Serves4

What remains of that carved duck is returned to the kitchen where lingering morsels are stripped off to be made into the Duck Fried Rice.

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Ingredients

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Duck & Proteins

Rice & Carbs

Aromatics & Vegetables

Sauce & Seasoning

Garnish (optional)

Method

Prep

  1. 1

    Prepare ingredients

    Shred the leftover roasted duck into bite‑sized pieces, discarding large bones. Break apart any chilled rice clumps so the grains are separated. Finely dice the onion, mince the garlic and ginger, thaw and drain the peas and carrots, and separate the white and green parts of the scallions (slice thinly). Beat the eggs lightly with a pinch of salt.

  2. 2

    Combine sauce ingredients

    In a small bowl whisk together light soy sauce, dark soy sauce (if using), oyster sauce, rice wine (or sherry), and white pepper. Set aside.

Cooking

  1. 3

    Heat wok or large skillet

    Place a wok or large heavy skillet over high heat until very hot (2–3 minutes). Add 1 tablespoon neutral oil and swirl to coat.

  2. 4

    Scramble eggs

    Pour the beaten eggs into the hot oiled pan, tilt to make a thin omelet. Cook until just set (about 30–45 seconds), then transfer to a cutting board, roll and slice into ribbons or roughly chop. Set aside.

  3. 5

    Sauté aromatics

    Add the remaining 2 tablespoons neutral oil to the wok. When shimmering, add the diced onion and the white parts of the scallions. Stir‑fry 1–2 minutes until softened. Add the minced garlic and ginger and stir continuously for 20–30 seconds until fragrant but not browned.

  4. 6

    Add duck and vegetables

    Toss in the shredded duck and stir‑fry 1–2 minutes to warm and render a little fat. Add the thawed peas and carrots and continue to stir‑fry until vegetables are heated through, about 1 minute.

  5. 7

    Fry the rice

    Add the chilled, separated rice to the wok. Spread it out and let it sit undisturbed 30 seconds to allow some grains to crisp, then stir and toss to combine with the duck and vegetables. Continue stir‑frying on high heat 2–3 minutes to warm all the rice and achieve some toasted bits.

  6. 8

    Season and combine

    Pour the pre‑mixed sauce evenly over the rice while tossing to coat. Drizzle the sesame oil. Taste and add kosher salt or a little more soy if needed. Add the scrambled egg pieces back into the wok and toss to combine. If you want deeper color, add the dark soy sparingly and mix quickly.

  7. 9

    Finish

    Turn off the heat, stir in the green parts of the scallions, and adjust seasoning with white pepper or salt. Remove from the wok and transfer to a serving bowl or plate.

Serve

  1. 10

    Garnish

    Sprinkle with toasted sesame seeds and chopped cilantro if using. Serve hot with lime wedges on the side for a bright finish.

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