Thai-style Duck Fried Rice
Turn leftover roast duck into this easy Thai Duck Fried Rice. Ready in 15 minutes with jasmine rice, garlic, basil, and authentic Thai flavors
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Ingredients
- 2 tablespoons vegetable oil
- 1 small yellow onion thinly sliced
- 3 garlic cloves finely minced
- 1 small Roma tomato seeded and diced
- 3 cups cold cooked jasmine rice
- 2 large eggs lightly beaten
- ½ pound cooked duck meat shredded
- 2 tablespoons fish sauce
- 1½ tablespoons oyster sauce
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- ½ teaspoon white pepper
- 1 cup fresh Thai basil leaves
For Serving
- Sliced cucumber
- Lime wedges
- Chili flakes or sliced Thai chilies optional
Instructions
- Heat the vegetable oil in a large wok or skillet over medium-high heat.
- Add the onion and cook for **2 to 3 minutes**, until softened.
- Stir in the garlic and cook for about **30 seconds**, until fragrant.
- Add the shredded duck and cook for **1 to 2 minutes**, allowing the edges to crisp slightly.
- Stir in the diced tomato and cook for another **30 seconds**.
- Add the cold jasmine rice and break up any clumps with a spatula.
- Pour in the fish sauce, oyster sauce, and white pepper. Stir-fry for **2 to 3 minutes**, tossing until the rice is evenly coated.
- Push the rice to one side of the wok.
- Pour the beaten eggs into the empty side and scramble until just set.
- Mix the eggs into the rice.
- Turn off the heat and fold in the Thai basil until just wilted.
- Serve immediately with sliced cucumbers, lime wedges, and chili flakes, if desired.
Notes
Cold Rice is Best
Day-old jasmine rice produces the best texture because it's drier and less likely to become mushy.
Duck
This recipe is perfect for leftover roast duck, smoked duck, or duck confit.
Storage
Store leftovers in an airtight container in the refrigerator for up to **3 days**.
Reheat in a hot skillet until warmed through.