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 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1/2 teaspoon cumin powder
- 1/8 teaspoon chili powder ((Optional))
- 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
- 2 eggs
- 8 to 10 asparagus spears
- 2 tomatoes (, chopped)
Instructions
- 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.
- 10
Cook sunny side up egg and transfer on top of the rice.
- 11
To cook a quick side, use the hot pan to grill asparagus. Season with salt and pepper.
- 12
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.
- 13
Serve warm.