Duck Fried Rice

Duck Fried Rice

Yes, we are skipping the addition of “scrambled” eggs for this fried rice recipe and just dumping an egg on top at the end. Here is why…there is nothing I hate more in this world than a crusty, tough piece of scrambled egg. I think that it’s quite possible that I’ve only ever had fried rice once or twice where the egg has been cooked to my liking. What better way to avoid this whole mess than by cooking it separately?! Sure you can replace the fried egg with a scrambled one. The choice is really yours, but I 100% suggest adding it at the end for extreme awesomeness. Anyway, I really didn’t mean to start this post with a rant. Shame on me. Let’s get straight to the point, last night we made duck fried rice with our leftover roast duck we had from Easter Day. It was amazing. Truly. Absolutely. Glorious (In every sense of the word).

Ingredients

  • 3 tablespoons vegetable oil
  • 1 small yellow onion, minced
  • 1/2 teaspoon red pepper flakes
  • salt and pepper
  • 1 small baby bok choy, diced
  • 4 carrots, peeled and diced
  • 1 cup frozen edamame, shelled
  • 1 teaspoon ground ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha
  • 3 garlic cloves, finely minced
  • 2 cups roast duck meat, shredded (see instructions above for how to roast a duck)
  • 2 cups jasmine rice, cooked per manufacturer's instructions
  • 4 tablespoons soy sauce or tamari
  • 4 eggs, fried to your liking
  • 1/4 cup scallions, green only and sliced thin
Read the whole recipe on Cooking and Beer