Duck Fried Rice


1 cup chopped Chinese roast duck meat, skin and fat separated and set aside
1/2 cup thinly sliced Chinese barbecued pork
6 green onions, thinly sliced
2 tablespoons soy sauce
2 eggs, beaten
3 cups cooked long-grain rice salt and pepper to taste


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.

Leave a Reply

Your email address will not be published. Required fields are marked *