Chinese · Lunch
Smoky Duck Fried Rice
Beijing Duck Fried Rice
Day-old jasmine rice wok-tossed with shredded Peking duck, hoisin, spring onion, and egg in a smoky dark soy glaze.
$
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
586Calories
28gProtein
24gFat
62gCarbs
4gSugar
1gFiber
748mgSodium
186mgChol
Goes well with
Pinot Noir (Burgundy)Pinot Noir (Burgundy) — A medium-bodied...
local
Yanjing BeerYanjing Beer — A crisp, refreshing beer...
international
Instructions
1
Prep
Beat 4 large eggs in a bowl. Finely slice 4 scallion stalks, keeping white and green parts separate. Mince 2 garlic cloves. Shred 240g store-bought Peking duck. Mix 2 tbsp hoisin sauce, 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sesame oil, and 0.5 tsp white pepper in a small bowl.
2
Saute
Heat 4 tbsp neutral oil in a wok over high heat until smoking, about 1–1.5 minutes. Add beaten eggs, scramble 30–40 seconds until just set. Push to the side.
3
Saute
Add white scallion and minced garlic, toss 20–30 seconds until fragrant. Add 500g cold jasmine rice, spread across wok, press down firmly. Leave untouched 1–1.5 minutes to develop a light crust.
4
Toss
Vigorously toss rice 2–3 minutes over high heat, breaking up clumps, until each grain separates and lightly toasts.
5
Glaze
Add shredded duck, the sauce mixture, and white pepper. Toss 1–2 minutes over high heat until evenly coated and glossy.
6
Plate
Scatter green scallion over the fried rice and serve immediately while hot and fragrant.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) cooked jasmine rice
- 240g (8.5 oz) store-bought Peking duck
- 4 large eggs
- 4 scallions
- 2 garlic cloves
- 2 tbsp hoisin sauce
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 0.5 tsp white pepper
- 4 tbsp neutral oil