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5.0 from 6 votes

Peking Duck Fried Rice

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2
Calories: 759 kcal
Course: Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. Combine all the ingredients for the sauce in a small bowl, mix well.
  2. Gather all the chopped veggies and the sauce near the stove.
  3. 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.
  4. Add duck meat (or other leftover meat). Stir and cook until slightly charred. (See Footnote 1)
  5. (Optional) Pour in Shaoxing wine. Stir until the liquid evaporates.
  6. Add rice. Stir and chop with a spatula to separate the rice.
  7. Pour sauce over the rice. Continue cooking and stirring until the sauce is evenly mixed.
  8. Add kale. Stir and cook until the kale is cooked through.
  9. 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
  1. Cook sunny side up egg and transfer on top of the rice.
  2. To cook a quick side, use the hot pan to grill asparagus. Season with salt and pepper.
  3. 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.
  4. 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

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

% 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.