Chilli Fried Rice with Chinese Roast Duck and Lychees


Australian Gourmet Traveller recipe for chilli fried rice with Chinese roast duck and lychees.

What you will need

50 ml grapeseed oil

1 tsp sesame oil

3 red or golden shallots, thinly sliced

2 tbsp finely grated ginger

2 garlic cloves, finely chopped

400 gm (2 cups) cooked cold jasmine rice

1 Chinese roast duck, meat stripped from the bone and coarsely chopped

2 tbsp soy sauce, or to taste

2 tbsp Chinese roasted chilli paste, or to taste, plus extra to serve (see note)

1 tbsp Chinkiang vinegar

12 lychees, pitted and coarsely torn

2/3 cup each (loosely packed) coriander and mint

3 spring onions, thinly sliced


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