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.
