Yield: 4 servings
Prep: 10 minutes
Total Time: 15 - 20 minutes
2 Duck Eggs (yolks & whites separated)
3 c. Cooked Jasmine Rice (leftover rice is ideal)
2 Tbsp. Roasted Sesame Oil
1 c. Mushrooms (sliced)
1 Tbsp. Hoisin Sauce
1 Tbsp. Soy Sauce
½ c. Frozen Peas
⅓ c. Scallions (shredded)
1 tsp. Roasted Sesame Seeds
Preferred Cooking Oil
- In a small bowl, coat the raw sliced mushrooms in the hoisin sauce, 1 tbsp. roasted sesame oil & soy sauce.
- In a medium bowl, mix together the leftover rice & egg yolks. Once the rice is well coated with the duck yolk, fold in the remaining sesame oil.
- On a medium-high heat, using a non-stick large frying pan with a small amount of cooking oil, cook & scramble the duck egg whites until just done. It should only take a couple of minutes to do so. Place the just cooked egg whites into a large bowl, & set aside.
- Carefully, wipe the pan clean using tongs & a paper towel. Pour in a small amount of cooking oil, and then sautee the marinated mushrooms on medium-high heat for about 8 minutes. As soon as the moisture of the mushrooms has significantly reduced, toss in the frozen peas and cook for about 2-3 minutes more. Place the sauteed mushrooms & peas into the large bowl with the egg whites.
- Pour the egg yolk rice into the frying pan & cook for about 2 minutes, stirring continuously. Then, add in the egg whites & sauteed vegetables. Continue to fry the rice until the rice begins to make popping noises and some browning has occurred.
- Garnish in the rice with shredded scallions and roasted sesame seeds, and then serve.