Chinese · Lunch
Roasted Duck Fried Rice
Peking Duck Fried Rice
Day-old jasmine rice wok-tossed with shredded Peking duck, cucumber, hoisin, and egg, a creative Beijing leftover classic.
$$
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
545Calories
28gProtein
28gFat
52gCarbs
8gSugar
2gFiber
780mgSodium
185mgChol
Goes well with
Pinot Noir (Burgundy)Pinot Noir (Burgundy) — A medium-bodied...
local
Yanjing BeerYanjing Beer — A crisp, refreshing beer...
international
Instructions
1
Prep
Dice cucumber into small pieces. Slice spring onion white and green parts separately. Mince garlic. Beat 4 eggs in a bowl. Mix hoisin sauce, light soy sauce, dark soy sauce, sesame oil, and white pepper in a small bowl.
2
Saute
Heat 4 tbsp neutral oil in a wok over high heat until smoking. Add beaten eggs, scramble 30–40 seconds until just set. Push to side. Add white spring onion and garlic, toss 20 seconds until fragrant.
3
Fry
Add cold jasmine rice, spread and press firmly. Leave untouched 1–1.5 minutes to form a light crust. Toss vigorously 2–3 minutes over high heat until grains separate and no clumps remain.
4
Build
Add shredded duck, sauce mixture, and white pepper. Toss 1–2 minutes over high heat until everything is glossy and well coated with sauce.
5
Finish and plate
Remove from heat. Fold in diced cucumber gently. Transfer to a serving bowl, scatter green spring onion over top, and serve immediately.
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
- 100g (3.5 oz) cucumber
- 4 scallions
- 2 garlic cloves
- 3 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