Duck Fried Rice

• 3 Tablespoons Vegetable Oil
• 1 whole Small Yellow Onion, Minced
• 1/2 teaspoons Red Pepper Flakes
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 whole Small Baby Bok Choy, Diced
• 4 whole Carrots, Peeled And Diced
• 1 cup Frozen Edamame, Shell Removed
• 1 teaspoon Ground Ginger
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Sriracha, Divided
• 3 cloves Garlic, Finely Minced
• 2 cups Roasted Duck Meat, Shredded
• 2 cups Jasmine Rice (cooked Per Manufacturer's Instructions)
• 4 Tablespoons Soy Sauce Or Tamari
• 4 whole Eggs, Fried To Your Liking
• 1/4 cups Scallions, Green Only And Sliced Thin

1. In a large wok or deep nonstick skillet, heat the oil over medium heat. Add the onion, red pepper flakes, salt and pepper and cook for about 3 minutes until the onion aroma begins to fill the air. At this point add in the bok choy, carrots and edamame. Cook for 5 minutes more, then add the ground ginger, sesame oil and a 1/2 tablespoon of the Sriracha. Cook on medium heat until the vegetables are still crunchy but tender enough to eat, about 5 minutes more.
2. Add the garlic and the duck meat. While consistently stirring (or tossing), continue to cook the ingredients for 2-3 minutes more. Add the rice, remaining 1/2 tablespoon of Sriracha, and the soy sauce (or tamari) and toss to combine until all is completely incorporated. Season with salt and pepper to taste if needed.
3. Transfer to a serving dish and cover while you prepare your eggs. Top each portion of the fried rice with an egg and garnish with the scallions. Serve hot and enjoy!

vegetable oil, yellow onion, red pepper, salt, pepper, bok, carrots, frozen edamame, ground ginger, sesame oil, sriracha, garlic, jasmine rice, soy sauce, eggs, ubc

Taken from tastykitchen.com/recipes/sidedishes/duck-fried-rice/ (may not work)