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.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
Toss
Vigorously toss rice 2–3 minutes over high heat, breaking up clumps, until each grain separates and lightly toasts.
Glaze
Add shredded duck, the sauce mixture, and white pepper. Toss 1–2 minutes over high heat until evenly coated and glossy.
Plate
Scatter green scallion over the fried rice and serve immediately while hot and fragrant.
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