Duck Fried Rice

Duck Fried Rice

2
foodelicious 154

"This is how I like to use up leftovers from our favorite take-out meal of Chinese roast duck and barbequed pork. Ingredient amounts may vary depending on what's left from your meal. But fried rice dishes are very forgiving."

Ingredients

40 m servings 375 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 528 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Cook the duck skin and fat in a wok or large skillet over medium heat until the skin is crispy, and the fat has rendered, about 10 minutes. Increase heat to medium-high, and stir in the duck meat, pork, half of the green onions, and the soy sauce. Cook and stir until the meats are heated through, about 5 minutes.
  2. Add rice and toss together until rice is hot and sizzling, about 5 minutes. Make a wide well in the middle of the rice, exposing the bottom of the pan. Pour in the beaten eggs and stir until the eggs have scrambled. Then stir the scrambled eggs into the rice along with the rest of the green onions. Toss and stir until the rice is very hot, about 5 minutes. Season to taste with salt and pepper before serving.
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Reviews

2
  1. 2 Ratings

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This was surprisingly good. I substituted 2 tbsp peanut oil for the rendered duck fat and doubled the soy. It is very tasty and is a great use for leftover duck (or other poultry)

I didn't have "proper" BBQ pork, so I cooked up some pork with some hoisin and soy sauce. I didn't use very much of the pork, so overall it didn't affect it too much. I also added a carrot, shre...