Chinese Duck Fried Rice

Instructions

1. Prepare the rice
   If using freshly cooked rice, spread it on a baking sheet and let it cool completely. For best results, use day-old refrigerated rice as it has less moisture and will produce a better texture when fried.
2. Cook the eggs
   Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and cook, stirring occasionally, until they're just set but still slightly moist, about 1-2 minutes. Remove the eggs from the wok and set aside.
3. Sauté the aromatics
   Add the remaining 2 tablespoons of oil to the wok. Add the diced onion, garlic, and ginger. Stir-fry for 1-2 minutes until fragrant and the onion begins to turn translucent.
4. Add the vegetables
   Add the diced carrots to the wok and stir-fry for 2-3 minutes until they begin to soften. Add the thawed peas and continue stir-frying for another minute.
5. Incorporate the duck
   Add the shredded duck meat to the wok and stir-fry for 1-2 minutes until heated through. The duck should release some of its fat, adding flavor to the dish.
6. Fry the rice
   Add the cold rice to the wok, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes, tossing frequently to ensure even cooking and to prevent sticking.
7. Season and combine
   Pour the soy sauce and oyster sauce over the rice mixture. Add the white pepper and stir well to distribute the seasonings evenly. Return the cooked eggs to the wok and break them up slightly while mixing with the rice.
8. Finish the dish
   Drizzle with sesame oil and toss in most of the sliced green onions, reserving some for garnish. Give everything a final stir to combine all ingredients thoroughly. Transfer to a serving dish and garnish with the remaining green onions.