Duck Fried Rice
A fast and easy fried rice recipe by Justine Schofield from Everyday Gourmet
- Stir Frying
- 30 minutes
- 4 servings
- 2 tablespoons vegetable oil
- 2 eggs, whisked
- 4 spring onions, cut into rounds + 2 extra for garnish (finely sliced)
- 2 centimeter piece of ginger, finely chopped
- 2 clove garlic, chopped
- ¼ 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
- ½ Chinese-style duck, meat picked from the bones and chopped
- 2 tablespoons soy sauce
- 2 tablespoons of oyster sauce
- 1 teaspoon of red bean paste or any other chilli paste
- 1 teaspoon sesame oil
- 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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