Peking duck stir-fried rice

Peking duck stir-fried rice
  • Serves icon Serves 2
  • Time icon Ready in 15 minutes

Experience a taste of the orient with this super quick Peking duck stir-fried rice. Speedy but satisfying, a perfect meal if you’re in a hurry.


  • ½ tbsp olive oil
  • ½ x 200g pack free-range duck mini fillets
  • 100g sugar snap peas, sliced diagonally
  • ½ x 90g pack baby pak choi, leaves separated
  • 240g pack Tilda Stir Fry Peking Rice
  • 2 spring onions, sliced diagonally
  • 2-3 tbsp plum sauce
  • 7.5cm piece of cucumber, sliced and cut into thin strips
  • 1 tbsp honey-roasted peanuts, roughly chopped


  1. Heat a wok until hot, add the olive oil, then add the duck and stir-fry for 3-4 minutes until browned and cooked through. Remove from the pan and set aside.
  2. Return the wok to the heat, add the sugar snaps and pak choi and 1 tbsp of water. Stir-fry for 1 minute, remove from the pan and set aside with the duck.
  3. Add the rice to the pan and stir-fry for 2-3 minutes, adding 1-2 tbsp water if it begins to stick.
  4. Return the vegetables and duck to the pan along with the spring onions. Toss it all together, taste and adjust the seasoning, then add plum sauce to taste.
  5. Divide between two bowls and serve topped with strips of cucumber and a sprinkling of chopped peanuts.


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