Duck Fried Rice


  • 400g Easy To Wok Duck Stir Fry
  • 2 tsp sesame oil
  • 2 tsp soy sauce
  • 1 thumb sized piece ginger, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 1/2 tsp five spice
  • 3 leeks, thinly sliced
  • 1 tsp coconut oil
  • 2 Fresh corn, cooked and cut off the cob
  • 100g Baby Pak Choi, sliced into 4
  • 300g Easy to Wok Coriander, Coconut Jasmine Rice
  • 3 eggs
  • 3 Carrots, julienne
  • 6 Tbsp rice vinegar
  • 1 tsp sugar
  • 1 Orange, juice
  • Salt and pepper to taste


Stir fry the duck for 3 minutes in a hot pan in 1 teaspoon sesame oil until almost cooked. Add the ginger, garlic, five spice and soy sauce and fry for another minute. Remove from the pan and set aside.

Fry the leeks in the remaining sesame oil and coconut oil until soft. Add the corn and pak choi and cook for 2 minutes, you still want the pak choi to be crunchy. Return the duck to the pan and add the rice.

Make space in the pan to crack the eggs and scramble. Once scrambled and dry, mix together with all the other ingredients in the pan.

Serve immediately with pickled carrot, fresh coriander and sprinkle with toasted white sesame seeds.

To make the Carrot Pickle:

Heat the rice vinegar, orange juice and sugar until the sugar dissolves. Pour over the carrots and allow to stand at room temperature overnight.


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