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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.


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