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Duck Fried Rice

Written by: Savanna Frimoth

February 22nd , 2021

 

Combining a variety of fragrant flavors, this fried rice recipe guarantees a tasty and filling meal. Developed by Rashad Frazier, it's an approachable camp dinner that offers an elevated taste. Make it even easier by prepping all the ingredients beforehand.

Serves: 4 

Ingredients:  

8 oz shredded duck confit (optional) 
3 tbsp. vegetable oil 
spring onion bunchwhitpartonly chopped (reservgreepartfogarnish) 
cloves garliclovesminced 
knob ogingerminced 
1/2 yellow or white onion, diced 
medium-sized carrot, diced 
eaof corn, kernels removed 
Salt/pepper to taste 
1 cup day-old rice 
largeggs 
2 tbsp. soy sauce 
1 tbsp. rice vinegar (white vinegar is fine) 
1 tbsp. toasted sesame oil 
Salt and pepper (to taste) 
½ tbsp. of sugar 
1 tbsp Togarashi Shichimi 
¼ cup nori, chopped 
Garnish w/ remaining spring onion 

Gear: 
Double Burner Stove or Flat Burner 
Kitchen Tool Set 
Home & Camp Cookset or Field Cooker Pro 
Cutting Board Set  
IGT Four Unit Standing Set 
Renewed IGT Wide Insert 
Trek Titanium Plate or Tableware Set 
Titanium Spork 

Instructions: 
Heat a large skillet on high heat until it starts to smoke. Add 1 tbsp of oil. Fry duck confit for three to five minutes, then remove and set aside.  
Return skillet to high heat. Add 1 tbsp of oil. Add ginger and garlic and cook until fragrant; about 15 - 25 seconds. Do not let it burn. Toss in scallion whites, garlic, onion, corn, and carrots. Cook for three to five minutes and continuously stir, about every 30 seconds. 

Add rice and stir to coat for 20 seconds. Then let the rice cook, untouched, until crisp, about two minutes. Push fried rice mixture to one side of skillet: leaving an open surface. Add remaining oil to the clear side, followed by the eggs allowing to cook. Once cooked, work scrambled eggs into rice mixture for 30 seconds. 
Toss in cooked duck and mix for 10 seconds. Toss in soy sauce, vinegar, sesame oil, sugar, and cook, continually tossingfor about 20 seconds. Remove from heat and serve. Garnish wittogarashi, nori, and remaining spring onion. Enjoy!