Thai Fried Rice

There is a local Thai place I use to work at when I was about 17 and 18 years old. Now I find Kody and myself going there on a definite regular basis. One reason why we love to dine there, is they always make us feel at home. But most importantly, they use the most fresh ingredients as possible. If its not in season, they wont have it. One of Kodys most favorite dishes is duck fried rice. Left over from the holidays I had left over duck on the bone we had vacuum sealed and stashed away in the freezer. You can use any meat really of your choice, but the rich flavor from the duck really adds a nice velvety texture to this dish. To be honest, I cant say for sure how they make it there at the restaurant, but I went ahead and throw some flavors together, and found it was pretty spot on. This is just enough to feed two hungry people. I say hungry, because there is no doubt you will be begging for seconds!

Here is what you'll need:
1 large already cooked duck breast hand shredded
1 sweet yellow onion sliced length wise
2 carrots peeled & chopped into to 1/2 inch cuts
1/2 cup shelled edamame
3 eggs whisked up well with a fork
2-3 Tablespoons peanut or olive oil
2 cups cooked jasmine rice (white or brown, whatever you prefer)
2 tomatoes roughly chopped
Juice 1-2 limes
1 tablespoon crushed red pepper flakes
1/4 cup black bean and garlic sauce This is your salt content (can be found where your Asian foods are in your market)
1/2 bunch of roughly chopped cilantro
3 large basil leaves
Here we go...
I would first begin with the edamamae and carrots, in a small sauce pan bring to a medium boil, enough water to barely cover. Allow to simmer for about 5 minutes or until just tender. Once finished remove from heat and strain
Meanwhile in a heated non stick pan (if you don't have a wok), add your oil, , then add your yellow onions. Allow to saute at a medium, to medium high heat just until they start to look a little wilted.
Next, you'll want to add the cooked jasmine rice, separating as you add to the pan, allowing to be clump free.
Go ahead and slowly add the whisked eggs, while consistently stirring the rice mix.
Continue to add, and stir as the eggs will be scramble. Once the eggs look completely cooked, you may add in the duck, then add red pepper flakes, and black bean garlic sauce.Mixing and stirring well to ensure a good coating to all of the ingredients.
Now you may add your edamame, carrots, and lime juice. Mix well, turn heat off and simply toss with cilantro and the tomatoes, feel free to taste, if more salt is needed add to your likings.
Garnish with 3 roughly chopped basil leaves
Serve Eat, and Enjoy!