20 minutes
A flavorful and aromatic fried rice dish made with baked duck breast, fresh water chestnuts, and a rich sauce.
Cooked Rice, at room temperature
cups
Scallion Oil
tablespoons
Extra Large Eggs, beaten with salt and white pepper
each
teaspoons
pinches
Ginger, peeled and minced
tablespoons
Garlic, minced
tablespoons
Shallots, diced into 1/2-inch pieces
cups
Water Chestnuts, peeled and diced into 1/4-inch pieces
cups
Baked Duck Breast, skinned and diced into 1/2-inch pieces
cups
Fresh Coriander Leaves, finely sliced
tablespoons
Duck Sauce, from Baked Duck Breasts
tablespoons
Shaoxing Wine
tablespoons
Oyster sauce
tablespoons
tablespoons
teaspoons
teaspoons
teaspoons
pinches
1. Prepare the sauce
In a small bowl, mix together the sauce from the Baked Duck Breasts, Shaoxing wine, oyster sauce, light soy sauce, sesame oil, sugar, salt, and a pinch of white pepper. Set this mixture aside.
2. Prepare the rice
Break up any lumps in the cooked rice so it’s ready to be added later.
3. Scramble the eggs
Heat 2 tablespoons of scallion oil in a wok over medium heat. Pour in the beaten eggs and scramble them for about 1.5 minutes until they are medium firm. Transfer the eggs to a plate, cut them into small pieces, and set them aside.
4. Cook aromatics
In the same wok, heat the remaining 3 tablespoons of scallion oil over medium heat. Add the minced ginger, garlic, and diced shallots. Stir-fry for about 2 minutes until the shallots turn translucent.
5. Add water chestnuts and duck
Increase the heat to high and add the diced water chestnuts and duck meat. Stir-fry for about 3 minutes until everything is very hot and well combined.
6. Add rice and sauce
Add the reserved rice to the wok and drizzle the prepared sauce over it. Stir-fry everything together for about 4 minutes, ensuring the rice is well coated with the sauce.
7. Combine and garnish
Stir in the scrambled eggs and fresh coriander leaves. Mix everything thoroughly for about 2 minutes until all the ingredients are well blended. Turn off the heat, transfer the fried rice to a serving dish, and garnish with additional fresh coriander.
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