Duck and Mushroom Fried Rice

Crispy duck confit, meaty shiitakes, and day-old rice dance in a sizzling wok with garlic, ginger, and silky egg ribbons. This luxurious yet light fried rice delivers restaurant decadence—smoky, earthy, and perfectly balanced in under 20 minutes.

Why You’ll Love This Recipe

This duck and mushroom fried rice turns leftover duck into pure magic—crisp skin bits and tender meat infuse every grain with smoky richness while earthy shiitakes soak up the rendered fat like flavor sponges. The day-old rice achieves perfect separation and wok-charred edges, and a quick egg scramble adds velvety luxury without heaviness. It’s naturally lower in carbs than takeout, packed with protein and umami, and ready faster than ordering in. Whether you’re using store-bought confit or last night’s roast, this dish transforms humble ingredients into a gourmet experience that feels celebratory yet effortless. Leftovers reheat beautifully, and the recipe scales from solo indulgence to dinner party showstopper with zero stress.

Recipe Tips and Tricks

• Cold Rice Only → Day-old jasmine for fluffy grains.
• Crisp Duck First → Render fat for built-in flavor oil.
• Mushroom Sear → Dry-sauté for concentrated umami.
• Egg Ribbon Trick → Push rice aside, scramble in hot spot.
• Ginger Timing → Add after garlic to prevent burning.
• Soy Around Edges → Instant sizzle, even distribution.
• Toss Don’t Stir → Lift-flip motion for wok hei.
• Finish Sesame → Off-heat to preserve nutty aroma.

Yield: 4 Servings

Duck and Mushroom Fried Rice

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Crispy duck and meaty mushrooms elevate day-old rice—luxurious, healthy fried rice.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• ½ tsp sesame oil
• 1 cooked duck leg confit (or leftover roast duck)
• 1 tbsp light soy sauce
• 1 tbsp rendered duck fat (or neutral oil)
• 1 tsp fresh ginger, minced
• 1 tsp oyster sauce (optional)
• 2 large eggs, beaten
• 3 cloves garlic, minced
• 3 scallions, sliced (whites/greens separated)
• 4 cups day-old jasmine rice, cold
• 8 oz fresh shiitake mushrooms, sliced
• Pinch white pepper

Instructions

1. Prep Station → Shred duck meat, crisp skin separately, slice mushrooms, chill rice—line everything beside your screaming-hot wok.
2. Render Gold → Heat wok blazing-high; add duck skin pieces—let crisp 2 minutes, then remove and chop.
3. Mushroom Sear → In rendered fat, add shiitakes in one layer—sear undisturbed 2 minutes until golden edges form.
4. Aroma Base → Push mushrooms aside; add garlic, ginger, and scallion whites—stir-fry 15 seconds until fragrant.
5. Egg Ribbons → Pour beaten eggs into hot center; let set 10 seconds, then scramble into silky strands and push aside.
6. Rice Revival → Crumble cold rice over everything; toss vigorously to separate grains and coat in duck fat.
7. Duck Return → Fold in shredded duck meat and crispy skin bits—warm through 1 minute.
8. Season Shine → Drizzle soy sauce around wok edges; add oyster sauce and white pepper—toss to glossy perfection.
9. Char Magic → Spread rice thin against hot surface; let sit 30 seconds for crispy bottom, then flip.
10. Fresh Finish → Remove from heat; drizzle sesame oil, scatter scallion greens—serve piping hot.

Notes

• Day-old rice is non-negotiable—fresh rice turns mushy.
• Render duck fat first—it’s liquid gold for flavor.
• Shiitakes release water—sear dry for best texture.
• White pepper > black for authentic Chinese taste.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 512Total Fat 15gSaturated Fat 5gUnsaturated Fat 10gCholesterol 126mgSodium 84mgCarbohydrates 76gFiber 3gSugar 2gProtein 19g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Duck Leg Confit → 1 cooked (or roasted duck); skin crisped, meat shredded.
• Shiitake Mushrooms → 8 oz fresh; sliced for meaty bite.
• Day-Old Rice → 4 cups jasmine; cold and clumped.
• Eggs → 2 large; beaten for silky ribbons.
• Garlic → 3 cloves minced; aromatic backbone.
• Ginger → 1 tsp minced; bright warmth.
• Scallions → 3; whites cook, greens garnish.
• Light Soy Sauce → 1 tbsp; subtle seasoning.
• Oyster Sauce → 1 tsp optional; umami depth.
• Sesame Oil → ½ tsp finish; fragrant note.
• Duck Fat → 1 tbsp rendered; or neutral oil.

Variations and Substitutions

• Duck Swap → Roasted chicken, pork belly, or smoked tofu.
• Mushroom Mix → King oyster, cremini, or dried porcini.
• Low-Carb → Cauliflower rice; reduce cook time 2 min.
• Vegan → Jackfruit “duck” + mushroom sauce.
• Gluten-Free → Tamari + GF oyster alternative.
• Veggie Boost → Peas, carrots, or bok choy.
• Spicy Kick → Chili oil or white pepper boost.
• Brown Rice → Nutty flavor; slightly longer reheat.

Storage Options

• Refrigerator → Airtight container up to 3 days.
• Freezer → Portion in bags (no egg); up to 2 months.
• Reheating → Wok with splash water or microwave damp towel.

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