Combining a variety of fragrant flavors, this fried rice recipe guarantees a tasty and filling meal. Developed by Rashad Frazier, it's an approachable camp dinner that offers an elevated taste. Make it even easier by prepping all the ingredients beforehand.
8 oz shredded duck confit (optional)
3 tbsp. vegetable oil
1 spring onion bunch, white parts only chopped (reserve green parts for garnish)
2 cloves garlic cloves, minced
1 knob of ginger, minced
1/2 yellow or white onion, diced
1 medium-sized carrot, diced
1 ear of corn, kernels removed
Salt/pepper to taste
1 cup day-old rice
2 large eggs
2 tbsp. soy sauce
1 tbsp. rice vinegar (white vinegar is fine)
1 tbsp. toasted sesame oil
Salt and pepper (to taste)
½ tbsp. of sugar
1 tbsp Togarashi Shichimi
¼ cup nori, chopped
Garnish w/ remaining spring onion
Double Burner Stove or Flat Burner
Kitchen Tool Set
Home & Camp Cookset or Field Cooker Pro
Cutting Board Set
IGT Four Unit Standing Set
Renewed IGT Wide Insert
Trek Titanium Plate or Tableware Set
Heat a large skillet on high heat until it starts to smoke. Add 1 tbsp of oil. Fry duck confit for three to five minutes, then remove and set aside.
Return skillet to high heat. Add 1 tbsp of oil. Add ginger and garlic and cook until fragrant; about 15 - 25 seconds. Do not let it burn. Toss in scallion whites, garlic, onion, corn, and carrots. Cook for three to five minutes and continuously stir, about every 30 seconds.
Add rice and stir to coat for 20 seconds. Then let the rice cook, untouched, until crisp, about two minutes. Push fried rice mixture to one side of skillet: leaving an open surface. Add remaining oil to the clear side, followed by the eggs allowing to cook. Once cooked, work scrambled eggs into rice mixture for 30 seconds.
Toss in cooked duck and mix for 10 seconds. Toss in soy sauce, vinegar, sesame oil, sugar, and cook, continually tossing, for about 20 seconds. Remove from heat and serve. Garnish with togarashi, nori, and remaining spring onion. Enjoy!