Fried rice with longans and roast duck (Kao pat lamyai bpet yang) from Thai Food (page 548) by David Thompson

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Notes about this recipe

  • metacritic on January 20, 2021

    This is an incredibly delicious fried rice. It bears almost no resemblance to Chinese recipes that I know. it is wetter to start (and I'd like to experiment to see if I can achieve the same depth of flavor with a dryer result). The roast duck, the fried shallots, and the sauce give loads of umami. The longans (I used lychees) brighten the result and make for more varied and interesting bites.

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