Peking Duck Fried Rice
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
2
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Calories
759 kcal
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Course
Main Course
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Cuisine
Chinese
Peking Duck Fried Rice
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Peking duck fried rice tastes way better than takeout. Let me tell you a secret – you don’t need duck meat or a wok to cook this.
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Ingredients
Sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1/2 teaspoon cumin powder
- 1/8 teaspoon chili powder (Optional)
Fried rice
- 1 tablespoon vegetable oil
- 2 to 3 cloves garlic , minced
- 2 to 3 carrots , sliced
- 1 cup leftover roast duck (or any leftover meat, torn into small pieces)
- 1 tablespoon Shaoxing wine (Optional)
- 4 cups leftover rice
- 3 to 4 green onions , chopped
- 2 cups kale (or spinach, or mustard greens, stems removed and chopped)
- salt to taste
Garnish (Optional)
- 2 eggs
- 8 to 10 asparagus spears
- 2 tomatoes , chopped
Instructions
- Combine all the ingredients for the sauce in a small bowl, mix well.
- Gather all the chopped veggies and the sauce near the stove.
- Heat oil in a large nonstick skillet (or a wok) over medium high heat until hot. Add garlic. Stir a few times until fragrant. Add carrot. Cook until it starts to get tender.
- Add duck meat (or other leftover meat). Stir and cook until slightly charred. (See Footnote 1)
- (Optional) Pour in Shaoxing wine. Stir until the liquid evaporates.
- Add rice. Stir and chop with a spatula to separate the rice.
- Pour sauce over the rice. Continue cooking and stirring until the sauce is evenly mixed.
- Add kale. Stir and cook until the kale is cooked through.
- Turn to low heat and adjust seasoning by adding more salt, if necessary. If you like charred rice, let it cook a bit longer, or simply turn off heat and leave the rice in the pan for a few minutes. Transfer everything to serving plates.
(Optional) Sides
- Cook sunny side up egg and transfer on top of the rice.
- To cook a quick side, use the hot pan to grill asparagus. Season with salt and pepper.
- Transfer asparagus to the side of the rice and top it with chopped tomato. You can also drizzle on a few drops of olive oil and balsamic vinegar to create a simple salad.
- Serve warm.
Notes
- If you want to scramble in the eggs, move all the ingredients to one side of the pan. Add beaten egg to the other side. Let cook until the bottom sets. Add rice on top of the egg. Continue cooking according to the recipe.
Nutrition Information
Show Details
Serving
624g
Calories
759kcal
(38%)
Carbohydrates
107.1g
(36%)
Protein
36.7g
(73%)
Fat
20.7g
(32%)
Saturated Fat
6g
(30%)
Cholesterol
226mg
(75%)
Sodium
1353mg
(56%)
Potassium
1498mg
(43%)
Fiber
8.6g
(34%)
Sugar
13.6g
(27%)
Vitamin A
21850IU
(437%)
Vitamin C
155.1mg
(172%)
Calcium
240mg
(24%)
Iron
11.7mg
(65%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 759 kcal
% Daily Value*
| Serving | 624g | |
| Calories | 759kcal | 38% |
| Carbohydrates | 107.1g | 36% |
| Protein | 36.7g | 73% |
| Fat | 20.7g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 226mg | 75% |
| Sodium | 1353mg | 56% |
| Potassium | 1498mg | 32% |
| Fiber | 8.6g | 34% |
| Sugar | 13.6g | 27% |
| Vitamin A | 21850IU | 437% |
| Vitamin C | 155.1mg | 172% |
| Calcium | 240mg | 24% |
| Iron | 11.7mg | 65% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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