Shredded Duck Fried Rice Recipe

Prepare shredded duck

If you have roast duck, remove and discard skin (or reserve for another use), shred the meat into bite-sized pieces with forks. Measure 3 cups and set aside. If duck is cold, let it come close to room temperature (15 minutes) so it warms slightly for even frying.

In a medium bowl, combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp sesame oil, 1 tsp cornstarch and 1 tsp white pepper. Add the shredded duck and toss to coat evenly. Let marinate 10–15 minutes while you prep other ingredients.

Prep rice

Break up any clumps in the cold, day-old rice with your hands or a fork so the grains are loose. Keep rice cold until ready to add — this helps prevent mushy fried rice.

Scramble eggs

Heat a large wok or heavy skillet over medium-high heat. Add 1 tbs neutral oil. When hot, beat eggs lightly and pour into the pan. Stir gently to scramble until just set but still soft (about 45–60 seconds). Transfer eggs to a bowl and set aside.

Heat the wok over high heat until it begins to smoke lightly. Add remaining 2 tbs neutral oil and swirl to coat. Add the diced onion and the white parts of the scallions; stir-fry 1–2 minutes until translucent and fragrant.

Add the minced garlic and cook 15–30 seconds until fragrant (do not burn). Add the thawed peas and carrots and stir-fry 1–2 minutes until warmed through. Push vegetables to one side of the wok to make space for the duck and rice.

Add the marinated shredded duck to the cleared side of the wok. Spread it in a single layer and allow it to sear for 30–45 seconds without stirring to develop a little color. Then toss with the vegetables for 30 seconds to combine and evaporate excess marinade.

Move the duck and vegetables to the sides of the wok, leaving the center open. Add the cold rice to the center, breaking up any remaining clumps. Drizzle the light soy sauce, dark soy sauce, oyster sauce and stock (2 tbs) over the rice. Toss vigorously to combine everything and to evenly distribute the sauces. Fry, stirring and turning frequently, for 2–3 minutes until rice is heated through and beginning to lightly brown in spots.

Season with the additional 1/2 tsp white pepper and 1/2 tsp salt. Taste and adjust seasoning with extra soy sauce or salt if needed.

Return the scrambled eggs to the wok and fold them into the rice until evenly distributed. Add the green parts of the scallions and toss 30 seconds more.

Finish by drizzling 1 tsp sesame oil over the fried rice and tossing to combine. Stir in toasted sesame seeds if using. Remove from heat.

Transfer to a serving platter or bowls, garnish with chopped cilantro or extra scallions, and serve immediately.