Duck and Lychee Fried Rice

Take your fried rice to the next level with rich duck meat, sweet lychee, and fragrant Jasmine rice! The recipe calls for a duck already roasted at your neighbourhood Asian food store, so assembly couldn’t be easier.

Ingredients:

• 1/4 cup vegetable oil
• 2 cloves garlic, finely chopped
• 3 1/2 ounces (100 g) roast duck, finely shredded (with skin)
• 1 large egg
• 2 cups (470 mL) cooked jasmine rice
• 2 tablespoons (30 mL) soy sauce
• 1 teaspoon (5 mL) fish sauce
• Freshly ground pepper
• 1 teaspoon (5 mL) palm sugar (or granulated sugar)
• 6 fresh lychees, peeled and pitted, or canned lychees, cut into 1/2-inch (1 cm) pieces
• 2 tablespoons (30 mL) thinly sliced green onions
• 1 tablespoon (15 mL) freshly chopped cilantro leaves
• Lime wedges, for garnish
• 1 tablespoon (15 mL) deep-fried shallots, for garnish (optional)

Method:

• Heat the oil in a wok over medium-high. Fry the garlic briefly, or until fragrant. Add the duck and duck skin, immediately break the egg into the wok, and fry without moving until it’s partially set, about 2 minutes.
• Add the rice and combine, stirring constantly over the heat. Season with soy sauce, fish sauce, pepper, and sugar.
• Add the lychees, green onions, and cilantro.
• Transfer to a serving dish and serve garnished with lime wedges and deep-fried shallots.