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.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

375 calories; protein 20.7g 41% DV; carbohydrates 35.8g 12% DV; fat 15.7g 24% DV; cholesterol 143.8mg 48% DV; sodium 527.6mg 21% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/16/2009
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) Read More
(9)

Most helpful critical review

Rating: 3 stars
05/17/2017
Did not think much of the recipe for fried rice so I used my own. Important to cook the rice earlier in the day or even the day before. If you cook it and try to fry it straight away it clumps and does not fry well. Also use some Chinese five spices for a more authentic taste with frozen green peas. Add a bit of cilantro to the chopped scallions to finish it off. I make this regularly and my family say it is better than the take away. The soy sauce makes it NON GF so use the GF friendly type. I prefer the regular soy but cannot eat it and the GF type works ok. Read More
(1)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/16/2009
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) Read More
(9)
Rating: 5 stars
04/24/2012
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 shredded. But this recipe was a HUGE hit. My husband ate almost the entire thing! It was fantastic! Read More
(7)
Rating: 3 stars
05/16/2017
Did not think much of the recipe for fried rice so I used my own. Important to cook the rice earlier in the day or even the day before. If you cook it and try to fry it straight away it clumps and does not fry well. Also use some Chinese five spices for a more authentic taste with frozen green peas. Add a bit of cilantro to the chopped scallions to finish it off. I make this regularly and my family say it is better than the take away. The soy sauce makes it NON GF so use the GF friendly type. I prefer the regular soy but cannot eat it and the GF type works ok. Read More
(1)
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Rating: 5 stars
07/14/2016
I Like Read More
Rating: 5 stars
12/31/2016
Had rotisseried duck leftover from my Christmas dinner and thought this would be a great way to use it. I wasn't disappointed! Used duck only (no pork on hand) brown rice instead of white and added sliced snow peas and napa cabbage. So good soy is just right for my taste but husband wanted more. Will definitely make again might add more vegetables for color and visual texture. Makes me want to rotisserie a duck more often just to have leftovers! Thanks for a great taste. Read More
Rating: 5 stars
04/09/2020
Very good way to get people to enjoy the taste of duck for the first time Read More
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