Name: Chilli fried rice with Chinese roast duck and lychees
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 - 6
Ingredients: 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

Chilli fried rice with Chinese roast duck and lychees

Australian Gourmet Traveller recipe for chilli fried rice with Chinese roast duck and lychees.

Serves 4 - 6

Prep

15M

Cook

15M

Total

30M

Ingredients

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

Method

Main

1.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.