We got with Chino Chinatown’s Chef Uno Immanivong to learn how to make her decadent Duck Fat Fried Rice dish. Lucky for us (and you), it’s surprisingly simple to make!
Duck Fat Fried Rice
4 cups cooked jasmine rice, leftover from the day before or refrigerated for at least 2 hours
2 tablespoon veggie oil (or duck fat)
2 cloves garlic, zested
1 inch of ginger, zested
1/2 medium yellow onion, diced (about 1/2 cup)
2 cups frozen corn, carrot and peas combination
1 cup diced meat or tofu
2 tablespoons oyster sauce
2 tablespoons soy sauce
Salt & pepper to taste
Break up large clumps of rice and separate the grains with wet fingers.
Preheat a 14-inch wok or 12-inch skillet over high heat for about 1 minute, add oil until it starts to sizzle.
Reduce heat to medium, add garlic, ginger and onion and stir until aromatic, about 15 to 30 seconds. Add your meat (or tofu) and saute until cooked and remove from pan. In the same pan, add egg, scramble and set aside with your cooked protein.
In the same pan, add the duck fat (oil) the corn, carrots and peas and cook until tender, about 1-2 minutes.
Then add the rice, thoroughly mix with protein and veggies, about 1-2 minutes.
Add the sauces, the cooked protein, eggs, salt and pepper to taste. Stir everything swiftly around the wok until the rice is well-coated and heated through, about 1-2 minutes. Taste and adjust seasonings if necessary.
Divide the rice among dinner plates. Serve immediately.