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Duck Egg Fried Rice

Prep:

Cook: 10 mins

A simple fried rice with rich duck eggs and juicy prawns

  • 1-2 tbsp cooking oil

  • 2 duck eggs, well beaten with a pinch of salt & ½ tsp sesame oil

  • 1 cup of jasmine rice, cooked a day ahead is best

  • 8-10 raw prawns, deshelled and deveined

  • 1 spring onion, sliced for garnishing

  • ¼ tsp salt

  • Pinch black pepper

  • ¼ tsp sugar

  • 1 tsp sesame oil

  • Beat and season the eggs with a pinch of salt, 1/4tsp sugar and 1/2 tsp sesame oil.

  • Heat your wok over its highest heat. When the wok is fully heated, add 1-2 tablespoon of vegetable oil, swirling it around the sides of the wok until it reaches smoking-point. Then, carefully pour the egg into the centre of the wok, bringing the heat down slightly, before pushing into the egg, slowly moving it around the pan and making sure it doesn’t burn.

  • Now push the egg to one side of the wok to allow space for your rice, bring it back to a high heat. Add the rice to the wok and mix well with the egg, trying to separate the rice grains with your ladle so as to remove any large clumps. Once the rice is well mixed, add the prawns and continue to stir-fry until they turn pink.

  • Finally, season the rice with 1 tsp sesame oil and a pinch of black pepper. Garnish with sliced spring onions.


  • 1-2 tbsp cooking oil

  • 2 duck eggs, well beaten with a pinch of salt & ½ tsp sesame oil

  • 1 cup of jasmine rice, cooked a day ahead is best

  • 8-10 raw prawns, deshelled and deveined

  • 1 spring onion, sliced for garnishing

  • ¼ tsp salt

  • Pinch black pepper

  • ¼ tsp sugar

  • 1 tsp sesame oil


  • Beat and season the eggs with a pinch of salt, 1/4tsp sugar and 1/2 tsp sesame oil.

  • Heat your wok over its highest heat. When the wok is fully heated, add 1-2 tablespoon of vegetable oil, swirling it around the sides of the wok until it reaches smoking-point. Then, carefully pour the egg into the centre of the wok, bringing the heat down slightly, before pushing into the egg, slowly moving it around the pan and making sure it doesn’t burn.

  • Now push the egg to one side of the wok to allow space for your rice, bring it back to a high heat. Add the rice to the wok and mix well with the egg, trying to separate the rice grains with your ladle so as to remove any large clumps. Once the rice is well mixed, add the prawns and continue to stir-fry until they turn pink.

  • Finally, season the rice with 1 tsp sesame oil and a pinch of black pepper. Garnish with sliced spring onions.

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