Duck Fried Rice
from Everyday Gourmet with Justine Schofield
Ingredients
½ Luv-a-Duck Chinese-style duck, meat picked from the bones and chopped
2 tbs. vegetable oil
2 eggs, whisked
4 spring onions, cut into rounds + 2 extra for garnish (finely sliced)
2 cm piece of ginger, finely chopped
2 clove garlic, chopped
1/4 bunch of coriander, stems finely chopped, leaves reserved
1 large handful of dried shiitake, soaked in warm water for 15 min, stalks then removed and sliced
¾ cup frozen baby peas
2 cups cooked rice
2 tbs. soy sauce
2 tbs. of oyster sauce
1 tsp. of red bean paste or any other chilli paste
1 tsp. sesame oil
Method
- Heat half of the vegetable oil in a wok and add the egg. Swirl in the pan to create a thin omelet. Once just set, fold on itself and remove from the wok. Now add the remaining vegetable oil over a high heat and add the shallots, ginger, garlic and coriander stems. Cook for 10-15 seconds or until the garlic just starts to become golden and then add the mushrooms and cook for 2 minutes. Add the rice and duck meat and toss.
- Combine the soy, oyster sauce, red bean paste and sesame oil and then pour over the rice. Add the peas and cook for a further minute and toss until the sauce completely coats the rice. Add roughly chopped coriander leaves and serve with a garnish of extra spring onions and the omelet sliced into small strips.
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Reviews
ByCreated Irene Bingham
Excellent recipe worked well ingredients not too complicated but I would use a bit more of all of them next time. Really good way to use up our leftover xmas duck.
ByCreated Peter Shack
I followed the recipe to the letter .The Peking Duck I bought from Perth’s best Peking Duck Chinese Restaurant, Good Fortune , but the rest was my own work courtesy of the recipe .
I loved it ! ( as did my family and guests )