Roasted Duck Fried Rice Recipe. Not Pescatarian ?

      Ingredients

• • 1/2 roasted duck (purchase from a Chinese Market)
  • 1 bunch scallions, sliced
  • 3 carrots, diced
  • 2 large eggs
  • 1/2 teaspoon soy sauce
  • 3 cups cold cooked white rice
  • 1/4 teaspoon sesame oil
  • Peanut oil

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1. Remove roasted duck meat and skin from bones, dice into small pieces. It’s up to you how much duck you use. We ended up using approximately 75 percent of the 1/2 a bird and then nibbled on the rest while cooking.

2. Preheat a large, wide skillet (not non-stick) over medium-high heat. I use my widest Le Creuset dutch oven because it has a large, wide base.

3. Meanwhile, combine eggs with soy sauce, sesame oil, and a pinch of salt. Beat until mixed.

4. Add duck to preheated pan and cook through, constantly stirring, until crispy. Then remove the duck and set aside.

5. Add about a tablespoon of peanut oil to the pan, then add carrots and scallions. Cook quickly, constantly stirring, for approximately 3-4 minutes. Carrots should retain their firmness. Remove mixture from pan and set aside. The pan should still have a thin sheen of oil. If not, add a bit more peanut oil before the next step.

6. Add egg mixture to the pan and cook through—approximately one minute. Remove from pan. The pan should still have a thin sheen of oil. If not, add a bit more peanut oil before the next step.

7. Add cold rice to now-empty pan and stir-fry approximately five minutes until cooked through and browning a bit.

8. Return duck, carrots, scallions, and egg to the pan and mix with the rice for approximately 1-2 minutes.

9. If you’re cooking for the week, remove mixture to a large plate to cool before packaging. If any extra soy sauce is needed, I prefer to add it at the time I eat the rice instead of risking getting it soggy during the cooking process.

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