Duck Fried Rice – By Tim Bone
Ingredients
- 4 cups of cooked, cooled rice
- 4 cloves of garlic, finely chopped
- 4 eggs, lightly whisked
- 1⁄4 cup canola oil
- 1 tsp sesame oil
- 1 pack Luv-a-Duck Peking Duck Breast, thinly sliced
- 1⁄2 cup spring onion, thinly sliced
- 1 cup frozen peas
- 1 x 127g pack of Chinese Sausage (Lap Cheong) I used Kam Yen Jan brand (If not available, use 4 rashers of streaky bacon)
- 2 tbsp soy sauce
- 1 tbsp mirin
Products used
Method
- Heat 1⁄2 of the canola oil in a large frying pan or wok over medium-high heat. Add the eggs and spread over the pan cooking until an omelet is just set. Remove and thinly slice into egg strips. Set aside.
- Add the rest of the canola oil and sesame oil to the pan and place on high heat. Add the chinese sausage or bacon, and cook stirring for a couple of minutes or until crispy. Add the cooked rice, sliced duck, spring onion and frozen peas to the pan. Cook, stir frying for 3-4 minutes. Add the soy sauce, mirin and egg strips. Stir to combine.
- Turn off the heat and serve!