Chinese · Lunch
Roasted Duck Fried Rice
Peking Duck Fried Rice
Day-old jasmine rice wok-tossed with shredded Peking duck, cucumber, hoisin, and egg, a creative Beijing leftover classic.
$$
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
545Calories
28gProtein
28gFat
52gCarbs
8gSugar
2gFiber
780mgSodium
185mgChol
Goes well with
Pinot Noir (Burgundy)Pinot Noir (Burgundy) — A medium-bodied...
local
Yanjing BeerYanjing Beer — A crisp, refreshing beer...
international
Instructions
1
Prep
Dice cucumber into small pieces. Slice spring onion white and green parts separately. Mince garlic. Beat 4 eggs in a bowl. Mix hoisin sauce, light soy sauce, dark soy sauce, sesame oil, and white pepper in a small bowl.
2
Saute
Heat 4 tbsp neutral oil in a wok or large skillet over high heat until smoking. Add beaten eggs, scramble 30–40 seconds until just set. Push to side. Add white spring onion and garlic, toss 20 seconds until fragrant.
3
Fry
Add cold jasmine rice, spread and press firmly. Leave untouched 1–2 minutes to form a light crust. Toss vigorously 2–3 minutes over high heat until grains separate and no clumps remain.
4
Build
Add shredded duck, sauce mixture, and white pepper. Toss 1–2 minutes over high heat until everything is glossy and well coated with sauce.
5
Finish and plate
Remove from heat. Fold in diced cucumber gently. Transfer to serving bowls, scatter green spring onion over top, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) cooked jasmine rice
- 240g (8.5 oz) store-bought Peking duck
- 4 large eggs
- 100g (3.5 oz) cucumber
- 4 scallions
- 2 garlic cloves
- 3 tbsp hoisin sauce
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 0.5 tsp white pepper
- 4 tbsp neutral oil