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Chilli fried rice with Chinese roast duck and lychees

There's no need to limit yourself to roast duck here; this dish works just as well with chicken, prawns or pork.

You'll need

50 ml grapeseed oil 1 tsp sesame oil 3 red or golden shallots, thinly sliced 2 tbsp finely grated ginger 2 garlic cloves, finely chopped 400 gm (2 cups) cooked cold jasmine rice 1 Chinese roast duck, meat stripped from the bone and coarsely chopped 2 tbsp soy sauce, or to taste 2 tbsp Chinese roasted chilli paste, or to taste, plus extra to serve (see note) 1 tbsp Chinkiang vinegar 12 lychees, pitted and coarsely torn 2/3 cup each (loosely packed) coriander and mint 3 spring onions, thinly sliced


  • 01
  • Heat oils in a large wok over high heat, add shallots and stir-fry until soft (2-3 minutes), then add ginger and garlic, and stir to combine. Add rice, stir-fry until warmed through (4-5 minutes), then add duck, soy sauce, chilli paste and vinegar, and stir-fry until duck is heated through (3-4 minutes). Toss lychees through rice, remove from heat, stir in herbs and spring onions, and serve hot with extra roast chilli paste.

Note Chinese roasted chilli paste, a mixture of roasted chilli flakes and garlic in oil, is available from select Asian grocers.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2015

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