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–+ servings
Overhead view of a large white plate of duck fried rice with veggies.

Duck Fried Rice

easyhealthyrecipes.com/duck-fried-rice/
This delicious duck fried rice is made with diced duck breast combined with veggies, scrambled eggs and rice, all cooked in a single skillet and well-seasoned with soy, butter, and sesame oil.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Recipe makes approximately 6 servings

Equipment Needed

  • large wok (or large skillet)
  • Silicone spatula (or wooden spoon)
  • Internal meat thermometer

Ingredients Needed

For the Duck Fried Rice

  • 1 ½ teaspoons sesame oil
  • 1 cup diced duck breast
  • 5 tablespoons soy sauce (divided)
  • 4 tablespoons butter (divided)
  • 2 teaspoons fresh lemon juice
  • salt (to taste)
  • freshly ground black pepper (to taste)
  • ½ cup diced white onion
  • 1 cup frozen mixed vegetables
  • 2 large eggs
  • 4 cups cooked white rice (completely cooled)

Suggested Toppings (All Optional)

  • sesame seeds
  • sliced green onions

Instructions

  • Heat large wok over medium-high heat. When wok is warm, add sesame oil and swirl pan to coat bottom with oil. Continue warming wok until oil is hot and shimmery.
  • When oil is hot, add diced duck breast to wok and cook 2 minutes without stirring.
  • After 2 minutes, add 2 tablespoons soy sauce, 1 tablespoon butter, lemon juice, salt, and black pepper. Stir well to incorporate ingredients. Continue cooking, stirring occasionally, until duck breast is cooked through, approximately 5 to 7 minutes. Note: internal temperature of duck breast should read approximately 130° Fahrenheit according to meat thermometer.
    Seared bite-sized pieces of diced duck breast in a large silver skillet.
  • Add diced onion and frozen vegetables to wok. Sauté vegetables, stirring occasionally, until onions are translucent, approximately 3 minutes.
    Duck breast, soy sauce, spices, and frozen mixed vegetables in a large silver skillet.
  • Once onions have softened, push duck breast and vegetables to side or outer edges of wok. Crack eggs directly into empty space in wok and scramble eggs with spatula until eggs are fully cooked.
    Duck breast, soy sauce, spices, and frozen mixed vegetables in a large silver skillet with half the pan holding scrambled eggs.
  • Once eggs are scrambled and cooked through, add cooked rice and 3 tablespoons butter to wok. Stir and fold ingredients until fully incorporated, cooking approximately 5 minutes. Stir frequently to prevent sticking or burning.
  • Add remaining 3 tablespoons soy sauce to wok. Stir to incorporate, then allow fried rice mixture to cook approximately 1 minute or until rice is heated through. Stir as needed.
    Overhead-view of a large silver skillet holding prepared duck fried rice with scrambled eggs and mixed vegetables.
  • Once rice is ready, divide mixture evenly between serving bowls. Garnish with sesame seeds and sliced green onions if desired, and serve warm.

Recipe Notes

  • Make it Gluten Free: Use lite Tamari or coconut aminos instead of soy sauce.

Nutrition Info (Approximate)

Serving: 1serving | Calories: 319kcal | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 0.3g | Total Carbs: 36g | Fiber: 2g | Sugar: 1g | Net Carbs: 34g | Vitamin C: 7mg | Cholesterol: 112mg | Sodium: 960mg | Potassium: 285mg | Calcium: 37mg | Iron: 3mg