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.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.