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1
Remove roasted duck meat and skin from bones, dice into small pieces. It's up to you how much duck you use. We ended up using approximately 75 percent of the 1/2 a bird and then nibbled on the rest while cooking.
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2
Preheat a large, wide skillet (not non-stick) over medium-high heat. I use my widest Le Creuset dutch oven because it has a large, wide base.
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3
Meanwhile, combine eggs with soy sauce, sesame oil, and a pinch of salt. Beat until mixed.
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4
Add duck to preheated pan and cook through, constantly stirring, until crispy. Then remove duck and set aside.
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5
Add about a tablespoon of peanut oil to pan, then add carrots and scallions. Cook quickly, constantly stirring, for approximately 3-4 minutes. Carrots should retain their firmness. Remove mixture from pan and set aside. The pan should still have a thin sheen of oil. If not, add a bit more peanut oil before the next step.
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6
Add egg mixture to pan and cook through-approximately one minute. Remove from pan. The pan should still have a thin sheen of oil. If not, add a bit more peanut oil before the next step.
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7
Add cold rice to now empty pan and stir-fry approximately five minutes until cooked through and browning a bit.
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8
Return duck, carrots, scallions, and egg to the pan and mix with the rice for approximately 1-2 minutes.
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9
If you're cooking for the week, remove mixture to a large plate to cool before packaging. If any extra soy sauce is needed, I prefer to add it at the time I eat the rice instead of risking getting it soggy during the cooking process.
