Smoky Lapsang Souchong fried rice with duck breast and hoisin sauce from Fried Rice: 50 Ways to Stir Up the World's Favorite Grain (page 62) by Danielle Centoni

  • Chinese five-spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
  • green onions
  • Show all ingredients...

  • EYB Comments

    See recipe for variations. Can substitute medium grain rice for long grain rice, and Muskovy duck breasts for Pekin duck breasts.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute medium grain rice for long grain rice, and Muskovy duck breasts for Pekin duck breasts.

  • Kinhawaii on October 27, 2019

    Despite changing a lot of things - used leftover plain rice & leftover Peking duck, we really liked the sauce & the resulting flavor of the dish.

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