This is the accompanying recipe for Cooking with a Friend: Duck Fried Rice and Corned Beef.
- 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
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.
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.
Meanwhile, combine eggs with soy sauce, sesame oil, and a pinch of salt. Beat until mixed.
Add duck to preheated pan and cook through, constantly stirring, until crispy. Then remove duck and set aside.
Add about a tablespoon of peanut oil to 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.
Add egg mixture to 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.
Add cold rice to now empty pan and stir-fry approximately five minutes until cooked through and browning a bit.
Return duck, carrots, scallions, and egg to the pan and mix with the rice for approximately 1-2 minutes.
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.