Dice the smoked duck and cook it in a pan over low heat until the fat renders.

Add chopped green onion and minced garlic to the rendered duck fat. If needed, add sesame oil.

Add diced carrot, chopped onion, and sliced mushrooms to the pan. Stir-fry until softened.

Add canned sweet corn and stir to combine.

Mix in cooked brown rice and sliced perilla leaves. Stir-fry until evenly combined.

Season with salt or soy sauce to taste.