Duck Fat Fried Rice
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From julia.not.child
Savory, flavorful, and packed with an umami punch, this Duck Fat Fried Rice is next-level delicious! Using the rich and bold depth of EPIC Duck Fat, this indulgent twist on classic fried rice delivers crispy rice, tender vegetables, and optional duck breast for a protein-packed meal. Quick to make and loaded with flavor, it's perfect for a weeknight dinner or a gourmet side dish.
- Recipe Card
Recipe Card
ingredients
- 3 tablespoons EPIC Duck Fat, divided
- 2 large eggs, beaten
- 4 garlic cloves, minced
- 1 onion, diced
- 1/2 cup diced cooked duck breast (optional)
- 2 cups mixed frozen peas, carrots, and corn
- 2 cups cooked jasmine rice, cold
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce (optional)
- 1 teaspoon sesame oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
- 2 scallions, thinly sliced, for garnish
Method
Step 1
Heat 1 tablespoon of EPIC Duck Fat in a large wok over medium heat. Add the beaten eggs and scramble until just set. Transfer to a bowl and set aside.
Step 2
Add another tablespoon of duck fat to the wok. Cook garlic and onion for about 2 minutes until fragrant. If using duck breast, add it and cook for 2 minutes, stirring occasionally. Add peas, carrots, and corn and cook for another 2 minutes until heated through.
Step 3
Increase heat to medium-high. Add the remaining tablespoon of duck fat, then add the cooked jasmine rice. Cook for about 3 minutes, breaking up any clumps and stirring frequently to ensure the rice is evenly coated in the duck fat.
Step 4
In a small bowl, mix soy sauce, oyster sauce, fish sauce (if using), and sesame oil. Pour the mixture into the wok and stir to combine. Return the scrambled eggs to the wok. Season with salt, pepper, garlic powder, and onion powder to taste. Stir until everything is evenly combined.
Step 5
Serve hot, garnished with thinly sliced scallions.