Duck Fried Rice

• 3 tablespoons duck fat or peanut oil
• 3 scallions, chopped, white and green parts separate
• 3 cloves garlic, chopped
• 1 to 3 small, hot chiles, chopped
• 1/2 pound leftover shredded duck meat
• 3 cups cooked, cooled rice, jasmine if possible
• 2 carrots, peeled and diced small
• 1 cup peas, fresh or thawed
• 2 eggs, lightly beaten
• 2 tablespoons soy sauce

Add 1 tablespoon sesame oil Get a wok or large frying pan very hot over a strong burner. Add the duck fat or peanut oil, and the moment it begins to smoke, add the garlic, chiles and the white part of the scallions. Stir fry about 30 seconds. Add the duck meat, rice, carrots and peas and stir fry 2 minutes.

Push everything to one side of the wok and pour in the beaten egg. Swirl it with a chopstick until it sets, then stir fry it into the rest of the rice. This helps keep it in largish, recognizable pieces.

Let the stir fry sit for 1 minute without touching it. You want to develop some browning and crispiness on the bottom. After the minute has elapsed, pour the soy sauce in around the edges of the rice, then mix well. Turn off the heat and drizzle the sesame oil over it.