Ingredients40 m servings 375 cals
- 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.
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 375 calories; 15.7 g fat; 35.8 g carbohydrates; 20.7 g protein; 144 mg cholesterol; 528 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...
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 clum...
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, a...