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.