Roast Duck Fried Rice (烧鸭炒饭 Shao Ya Chao Fan)
Have leftover roast duck? Make fried rice with it! It tastes great with Chinese broccoli and solves your leftover roast duck and leftover rice problem at the same time.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- A few pieces of roast duck
- 2 cups day-old rice
- ~1/2 lb (~225 g) Chinese broccoli
- 3 to 5 garlic cloves
- peeled and sliced
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
Instructions
- 1
Separate the roast duck meat from the bones with your hands. Tear large pieces of meat and skin into smaller pieces. Discard the bones.
- 2
Rinse the Chinese broccoli thoroughly. Peel off any tough stems. Chop the Chinese broccoli into small pieces. Mix 1 tablespoon of light soy sauce with 1 tablespoon of oyster sauce.
- 3
Heat a well seasoned wok, pan, or non-stick pan under medium-high heat. When the wok is warm, add 1 tablespoon of vegetable oil, swirling around a bit. Then add the sliced garlic and chopped Chinese broccoli, stirring frequently. Add 2 tablespoons of water to the wok and keep stirring and tossing.
- 4
When broccoli becomes semi-soft, add the day-old rice and keep stirring. Use the back of a spatula to break any clumps. When all the clumps are gone, add the duck meat to the rice and keep tossing and stirring. When everything is cooked through, about 1 to 2 minutes, pour in the sauce mixture from step 2, mixing everything. Turn off the heat and transfer the roast duck fried rice to individual bowls. Enjoy while warm!