Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Thai Spicy Duck & Pineapple Fried Rice

Scott Phillips

Yield: Yields about 7 cups

Servings: 4 as a main course or 8 as a side dish

Rich roast duck (available at an Asian market), fragrant basil and chunks of sweet pineapple make this quick dish a cut above your everyday fried rice.


  • 2 Tbs. neutral oil, such as canola or peanut
  • 1/2 cup diced yellow onion
  • 1/4 cup thinly sliced scallions (3 medium)
  • 2 Tbs. minced fresh ginger
  • 2 Tbs. minced fresh garlic
  • 2 Tbs. minced fresh cilantro stems
  • 1 cup thinly sliced shiitake mushrooms (stem before slicing)
  • 2 Tbs. nahm prik pao (Thai chili jam)
  • 4 cups cold cooked jasmine rice (from about 2 cups raw)
  • 1 tsp. fish sauce, more to taste
  • 1-1/2 cups diced sweet bell peppers (1/4-inch dice)
  • 1-1/2 cups shredded roast duck or duck confit
  • 1/2 cup diced pineapple
  • 1/2 cup chopped fresh basil

Nutritional Information

  • Calories (kcal) : 180
  • Fat Calories (kcal): 35
  • Fat (g): 4
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 25
  • Sodium (mg): 130
  • Carbohydrates (g): 29
  • Fiber (g): 2
  • Protein (g): 8


  • Heat a 14-inch wok or 12-inch skillet over medium-high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add the oil, swirl the wok to coat, and then add the onion, scallions, ginger, garlic, and cilantro stems. Stir-fry with a metal or wooden wok spatula until fragrant and light golden, 30 to 60 seconds.
  • Add the mushrooms and stir-fry until slightly softened, 2 to 3 minutes. Stir in the nahm prik pao and stir-fry until all of the ingredients are coated, about 30 seconds.
  • Using your hands or a fork, gently break up any clumps in the rice until the grains are separate. Add the rice to the wok and gently stir-fry, stopping occasionally so the rice has a chance to brown a bit, until it has some crispy edges and is heated through, about 3 minutes. You should hear sizzling during the last minute or so.
  • Drizzle the fish sauce over the fried rice. Add the bell peppers and stir-fry until softened, 30 to 60 seconds. Taste and adjust the flavor as necessary with more oyster sauce or nahm prik pao.
  • Add the duck, pineapple, and basil, and gently stir-fry until heated through, 30 to 60 seconds. Transfer the fried rice to plates or bowls and serve right away.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks