Shredded Duck Fried Rice Recipe

Prep and marinate duck

If your duck is roasted or braised, shred the meat into bite-sized strips, discarding most skin if you prefer less fat. In a bowl, combine shredded duck, 1 tbs light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch and 1 tsp ground white pepper. Toss to coat and let sit at room temperature for 10 minutes while you prep other ingredients.

Prepare rice

Break up any clumps in the chilled day-old rice so the grains are separate. Keep rice refrigerated until just before using — cold rice fries more cleanly.

Scramble eggs

Heat a large wok or heavy skillet over high heat until hot. Add 1 tablespoon of vegetable oil and swirl. Beat 3 eggs with 1 tsp salt, then pour into the wok and stir gently to form soft curds. Cook until just set but still slightly moist, then transfer eggs to a plate and set aside.

Cook aromatics and vegetables

Return the wok to high heat and add 2 tablespoons vegetable oil. Add the diced onion and carrot; stir-fry 2–3 minutes until they begin to soften. Add the minced garlic and minced ginger and the white parts of the sliced green onions; stir-fry 30–45 seconds until fragrant.

Fry the marinated duck

Push vegetables to the side of the wok to create a clear hot spot. Add remaining 1 tablespoon oil and spread it. Add the marinated shredded duck in a single layer and stir-fry 2–3 minutes to brown edges and heat through. If the duck releases a lot of fat, spoon out excess leaving about 1 tablespoon for flavor.

Add rice and sauces

Add the chilled rice to the wok, breaking up any remaining clumps. Stir-fry vigorously to combine rice with duck and vegetables for 2 minutes. Stir together 1 tbs oyster sauce, 1 tsp dark soy sauce, 2 tbs stock, 1 tsp sesame oil and 1/2 tsp white pepper; drizzle evenly over the rice. Continue to toss and fry 2–3 minutes so sauce coats grains and color is even.

Return eggs and peas

Add the thawed peas and the scrambled eggs back to the wok. Toss gently to distribute without breaking the eggs too much. Stir-fry 1–2 minutes until peas are heated through and everything is combined. Taste and adjust seasoning with additional salt or soy if needed.

Stir in sliced green parts of the green onions and a final drizzle of sesame oil. Remove from heat. Transfer shredded duck fried rice to a serving platter. Garnish with chopped cilantro and serve with lime wedges on the side to squeeze over, if desired.