Duck fried rice with chilli

Duck fried rice is the festive leftover-rescue of Chinese cooking: the meat and skin of leftover Peking or roast duck give the fried rice a rich, fatty flavour. Made with chilli, garlic and bean sprouts over the high flame of a wok.

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Method

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1. Cut the duck into thin strips; if there is skin, chop it small.
2. Heat the oil and sesame oil in a wok over high heat and stir-fry the garlic, chillies and white spring onion for 15–20 seconds.
3. Add the duck and stir-fry for 1–2 minutes until heated through and the fatty edges crisp. ⏱ Timer: 1 min
4. Add the rice and toss over high heat for 3–4 minutes until every grain is hot and separate. ⏱ Timer: 3 min
5. Add the bean sprouts, soy sauce and pepper and toss for 1 more minute; season with salt.
6. Scatter with the spring onion greens and parsley and serve hot.

Source: Wikibooks Cookbook – Duck Fried Rice (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• The duck fat adds a lot of flavour; use the skin too.
• Use cold, dry rice.
• Add the bean sprouts at the last minute so they stay crunchy.
• The same method works with roast chicken or pork.

Frequently asked questions

Can I use fresh duck breast?

Yes, seared skin-side down and cooked for 12–15 minutes, then sliced.

How hot is it?

You control it with the amount of chilli.

Similar recipes

• Roast duck · Hungarian
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• Spicy fried rice with ginger and spring onion · Chinese
• Duck confit (confit de canard) · French
• Crab fried rice with bean sprouts · Chinese
• Salted fish and chicken fried rice · Chinese

More chinese ideas

• Wonton soup
• Pork chow mein (fried noodles)
• Yangzhou fried rice (with prawns and ham)
• Hot and sour soup
• Dan dan noodles (spicy Sichuan noodles)
• Zhajiangmian (noodles with bean paste and minced pork)
• Vegetable lo mein
• Jiaozi (boiled or pan-fried dumplings)

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