Prep Station → Shred duck meat, crisp skin separately, slice mushrooms, chill rice—line everything beside your screaming-hot wok.

Render Gold → Heat wok blazing-high; add duck skin pieces—let crisp 2 minutes, then remove and chop.

Mushroom Sear → In rendered fat, add shiitakes in one layer—sear undisturbed 2 minutes until golden edges form.

Aroma Base → Push mushrooms aside; add garlic, ginger, and scallion whites—stir-fry 15 seconds until fragrant.

Egg Ribbons → Pour beaten eggs into hot center; let set 10 seconds, then scramble into silky strands and push aside.

Rice Revival → Crumble cold rice over everything; toss vigorously to separate grains and coat in duck fat.

Duck Return → Fold in shredded duck meat and crispy skin bits—warm through 1 minute.

Season Shine → Drizzle soy sauce around wok edges; add oyster sauce and white pepper—toss to glossy perfection.

Char Magic → Spread rice thin against hot surface; let sit 30 seconds for crispy bottom, then flip.

Fresh Finish → Remove from heat; drizzle sesame oil, scatter scallion greens—serve piping hot.