Heat 2 tablespoons of sesame oil in a large heavy bottomed pot or wok over medium-high heat. Add the duck meat and cook through, about 5 minutes. Remove from the pan to a plate and set aside.
Add 2 tablespoons of sesame oil to the pot over medium-high heat. Add the green onion, garlic, ginger and red pepper flakes and stir-fry for 1 minute until fragrant.
Add the cabbage, mushrooms and peas, season with salt and pepper and sauté until soft, about 8 minutes. Remove from the pan to a plate.
Over low heat, pour the beaten egg into the pot and scramble with a wooden spoon or spatula. Fold in the rice and add in the vegetables and duck. Moisten with the soy sauce and stir.
Spoon the rice onto a serving platter and serve.