Noodles & Rice
Spicy Duck Fried Rice with Basil (Nasi Goreng Bebek Kemangi) – Savory, Fragrant, and Addictive
Prep
15 min
Cook
20 min
Servings
3
Level
Easy
This fried rice is different from the usual because it uses shredded duck meat that's savory and slightly rich, combined with spicy sambal and fresh Thai basil that makes the aroma absolutely irresistible. It's the perfect solution for turning leftover fried or grilled duck into a brand-new dish that's just as delicious. Try it once, and it's guaranteed to become your go-to weekend meal at home.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 600 grams cold cooked white rice (day-old rice works best)
- 250 grams cooked duck meat (fried/grilled), shredded
- 2 eggs
- 6 cloves shallots, thinly sliced
- 4 cloves garlic, minced
- 8 pieces curly red chilies
- 5 pieces red bird's eye chilies (adjust to taste)
- 2 handfuls Thai basil, leaves picked
- 3 tbsp sweet soy sauce (kecap manis)
- 1 tbsp salty soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp salt
- 1/2 tsp granulated sugar
- 1/4 tsp ground white pepper
- 4 tbsp cooking oil (leftover duck frying oil can be used)
- 2 pieces key limes for serving
- to taste fried shallots for garnish
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👩🍳 Instructions
- 1 Blend or grind the curly red chilies and bird's eye chilies until slightly coarse, using a blender or mortar and pestle. Set aside.
- 2 Heat oil in a large skillet or nonstick pan over medium heat. Beat the eggs, then scramble until cooked through. Push to the side of the pan or remove briefly and set aside.
- 3 In the same oil, sauté the shallots and garlic until fragrant and softened.
- 4 Add the ground chili paste and sauté over medium heat until it's cooked through and the raw smell is gone, about 3-4 minutes.
- 5 Add the shredded duck meat, stirring well with the seasoning until the duck is fully coated.
- 6 Add the white rice, stirring quickly and mixing it evenly with the seasoning using a folding motion from the bottom so it cooks evenly.
- 7 Pour in the sweet soy sauce, salty soy sauce, oyster sauce, salt, sugar, and pepper. Keep stirring over medium-high heat so the rice doesn't clump and the seasoning is fully absorbed.
- 8 Add the scrambled eggs back in, stirring briefly until well combined.
- 9 Finally, add the basil leaves and stir quickly for just 30 seconds so the basil stays fresh and doesn't wilt too much, then turn off the heat.
- 10 Serve hot, topped with fried shallots and a squeeze of key lime on the side of the plate.
💡 Tips
• Use rice that's been chilled or refrigerated overnight so it stays firm and doesn't get sticky when fried.
• Make use of leftover oil from frying or grilling duck to sauté with — this makes the fried rice even more savory and fragrant.
• If you prefer a smokier flavor, use shredded grilled duck instead of fried duck.
• Don't cook the basil too long so it stays vibrant green and keeps its aroma.
📊 Nutrition Facts / serving
520
Calories (kcal)
22 g
Protein
24 g
Fat
55 g
Carbs
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