Duck Fried Rice with Pineapple & Cardamom Jam
Servings
4
Ready In:
30mins
Difficulty:
Moderate
Good For:
Lunch & Dinner
Ingredients
- 1/2 Roast Duck (I cheated and bought one from my local Chinese Butcher – massive time saver)
- 2 Cups of cooked day old rice
- 1 large carrot, diced
- 3 stems of spring onions, thinly sliced
- 2 Tbsp dried shallots, for garnish ( you can grab a container of this from your local Asian grocer – it’s called ‘Bawang Goreng’)
- 1 bunch of bok choy (roughly chopped)
- 1 red capsicum, diced
- 3 birds eye chillies, thinly sliced (optional)
- 4 Tbsp Pineapple and Cardamom Jam
- 3 Tbsp fish sauce
- Juice of 1 lime
- 1 1/2 Tbsp peanut oil
- 2 eggs
Featured Product:
Pineapple and Cardamom Jam
Step by Step Instructions
Step 1
Pull all the meat and skin off the cooked duck, roughly chop and set aside. Discard the bones
Step 2
Heat up the wok on high and add peanut oil
Step 3
Once oil has heated up, add duck and skin and stir fry for 1 minute or until skin is crispy, set aside keeping oil and duck fat in wok
Step 4
Crack the 2 eggs straight into the wok, and quickly mix to scramble, once cooked, set aside with the duck
Step 5
Add all the vegetables to the wok & stir fry until slightly softened
Step 7
Add duck, egg, fish sauce and Pineapple and cardamom jam and stir fry for a minute
Step 8
Add the rice to the wok, and stir through until the rice starts to colour
Step 9
Add duck, egg, fish sauce and Pineapple and cardamom jam and stir fry for a minute
Step 10
Plate up and garnish with sliced chillies and bawang goreng
(If you happen to have a pineapple lying around and want to make that extra effort to halve and hollow it out, do so.
Makes the dish look even prettier!) Eat up!
