Duck and Salted Fish Fried Rice
Duck and Salted Fish Fried Rice
Ingredients
For the Fried Rice
- 4 cups day-old cooked jasmine rice, cold
- 1 1/2 cups roasted duck meat, diced
- 1/4 cup salted fish, finely diced, preferably mui heong (fragrant type)
- 3 large eggs, beaten
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 cup green onions, sliced, white and green parts separated
- 3 tablespoons canola oil
For the Seasoning Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
Instructions
- 1
Prepare the ingredients: Ensure your day-old rice is cold and separated. Dice the roasted duck meat and finely dice the salted fish. Mince the garlic and ginger. Beat the eggs lightly. Slice the green onions, separating the white and green parts.
⏱️ 15 min
- 2
Prepare the seasoning sauce: In a small bowl, whisk together the light soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
⏱️ 2 min
- 3
Cook the eggs: Heat 1 tablespoon of canola oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just set but still slightly moist. Remove the eggs from the wok and set aside.
⏱️ 2 min
- 4
Sauté aromatics and salted fish: Add another 1 tablespoon of canola oil to the wok. Add the diced salted fish and stir-fry for 1-2 minutes until fragrant and slightly crispy. Add the minced garlic, minced ginger, and the white parts of the green onions. Stir-fry for 1 minute until fragrant.
⏱️ 3 min
- 5
Add duck and rice: Add the diced roasted duck meat to the wok and stir-fry for 1-2 minutes to heat through. Add the cold day-old rice, breaking up any clumps with your spatula. Stir-fry vigorously for 3-4 minutes, ensuring the rice is evenly heated and slightly toasted.
⏱️ 5 min
- 6
Combine and season: Pour the prepared seasoning sauce over the rice. Add the cooked scrambled eggs back into the wok. Continue to stir-fry for another 2-3 minutes, tossing everything together until the rice is evenly coated with the sauce and all ingredients are well combined and hot.
⏱️ 3 min
- 7
Finish and serve: Stir in the green parts of the green onions. Give it one final toss. Taste and adjust seasoning if needed. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Duck and Salted Fish Fried Rice
For the Fried Rice
- 4 cups day-old cooked jasmine rice, cold
- 1 1/2 cups roasted duck meat, diced
- 1/4 cup salted fish, finely diced, preferably mui heong (fragrant type)
- 3 large eggs, beaten
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 cup green onions, sliced, white and green parts separated
- 3 tablespoons canola oil
For the Seasoning Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
Instructions
- 1
Prepare the ingredients: Ensure your day-old rice is cold and separated. Dice the roasted duck meat and finely dice the salted fish. Mince the garlic and ginger. Beat the eggs lightly. Slice the green onions, separating the white and green parts.
⏱️ 15 min - 2
Prepare the seasoning sauce: In a small bowl, whisk together the light soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
⏱️ 2 min - 3
Cook the eggs: Heat 1 tablespoon of canola oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just set but still slightly moist. Remove the eggs from the wok and set aside.
⏱️ 2 min - 4
Sauté aromatics and salted fish: Add another 1 tablespoon of canola oil to the wok. Add the diced salted fish and stir-fry for 1-2 minutes until fragrant and slightly crispy. Add the minced garlic, minced ginger, and the white parts of the green onions. Stir-fry for 1 minute until fragrant.
⏱️ 3 min - 5
Add duck and rice: Add the diced roasted duck meat to the wok and stir-fry for 1-2 minutes to heat through. Add the cold day-old rice, breaking up any clumps with your spatula. Stir-fry vigorously for 3-4 minutes, ensuring the rice is evenly heated and slightly toasted.
⏱️ 5 min - 6
Combine and season: Pour the prepared seasoning sauce over the rice. Add the cooked scrambled eggs back into the wok. Continue to stir-fry for another 2-3 minutes, tossing everything together until the rice is evenly coated with the sauce and all ingredients are well combined and hot.
⏱️ 3 min - 7
Finish and serve: Stir in the green parts of the green onions. Give it one final toss. Taste and adjust seasoning if needed. Serve immediately.
⏱️ 2 min