Duck Fried Rice

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 ½ tablespoon of the Sriracha. Cook on medium heat until the vegetables are still crunchy but tender enough to eat, about 5 minutes more.

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 ½ 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.

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!