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Jonathan Samn
Print Recipe

Equipment

  • Mei Wok

Ingredients
  

  • 1 duck breast
  • 3 cups cooked rice. Day old is best.
  • 2 cups diced bell peppers
  • 2 tsp sliced ginger
  • 2 tsp sesame oil
  • 2 tsp plum sauce
  • 2 tsp soy sauce
  • 1 pinch of MSG

Instructions
 

  • 1. Dry duck breast skin side up and uncovered in fridge overnight. Cook rice, let cool, and leave in fridge overnight as well.
  • 2. In a hot wok, pan fry duck breast skin side down and covered with a lid for 10 minutes.
  • 3. Flip and fry for 2 minutes. Then remove and let rest.
  • 4. Toss ginger in the rendered duck fat in the wok. 1 minute or less. Do not burn.
  • 5. Add rice and toss in duck fat and ginger.
  • 6. Add diced bell peppers and mix well.
  • 7. Add soy sauce, sesame oil, MSG, and plum sauce and mix well.
  • 8. Remove fried rice and place on dish.
  • 9. Slice duck breast and place on top.