Duck and egg fried rice recipe

Ingredients

• 2 Chinese roasted duck leg quarters
• 1 tablespoon light soy sauce
• 1 tablespoon Chinese rice wine
• ½ teaspoon sugar
• 2 fl oz/¼ cup (60 ml) vegetable oil
• 2 eggs beaten
• 1 teaspoon sesame oil
• 2 garlic cloves chopped
• 1 teaspoon fresh ginger peeled and finely grated
• 1 small red chilli finely chopped
• 3 tablespoons spring onion (scallion) white part thinly sliced
• 1 lb 4 oz/3 cups (550 g) steamed jasmine rice
• 2¾ oz/½ cup (80 g) frozen peas thawed
• ground white pepper and thinly sliced spring onion (scallion) greens, to serve

1. Pull the meat and skin from the duck, keeping the skin on the meat; discard the bones. Finely slice the meat and set aside. Combine the soy sauce, rice wine and sugar in a small bowl.
2. Heat half the vegetable oil in a wok or large frying pan over high heat, swirling the pan around to coat in the oil. Add the egg and leave to cook without stirring, until the edges start to puff up like an omelette. Use a wooden spoon to stir the egg from the outside to the centre of the pan, and repeat until the egg is just set but still wobbly. Slide the egg onto a chopping board, chop and set aside.
3. Heat the sesame oil and remaining vegetable oil in the wok over high heat. Add the garlic, ginger, chilli and spring onion and stir-fry for 1 minute, or until softened and fragrant. Add the duck and stir-fry for a couple of minutes to heat the duck through.
4. Add the rice and stir-fry for 2–3 minutes. Add the soy sauce mixture, pouring it in around the side of the wok, and stirring it in. Gently stir the peas and egg through, without breaking the egg up too much. Serve sprinkled with white pepper and scattered with green spring onion slices.