Smoked Duck Fried Rice
Ready to impress? This smoked duck fried rice recipe will do the trick — and it’s not as complicated to make as it sounds! Using store bought smoked duck breast, elevate your fried rice recipe today.
Hack: Leaving cooked rice in the refrigerator overnight and mixing well with egg yolk will leave your rice light, fluffy, and bursting of flavour — just like the fried rice from Din Tai Fung!
The succulent, medium-rare smoked duck breast complements well with the richness and fragrant rice, it’ll leave you craving for more. We are using Thai Fragrant Rice from Golden Peony, but feel free to use your usual rice.
|4tbsp Cooking oil|
|40g Bamboo shoots (diced)|
|4Small Prawns (diced)|
|4Dried mushrooms (diced)|
|20g Lotus seeds (soaked and halved)|
|80g Smoked duck (diced)|
|400g cooked Overnight Golden Peony Thai Fragrant Rice|
|3cloves minced Garlic|
|2tbsp Light soy sauce|
|½tsp Dark soy sauce|
|Salt and white pepper to taste|
|½cup Spring onions (chopped)|
|165g Smoked Duck Breast (sliced)|