Recipe by: Harriet Young
Perfect for using up leftover roast duck, this duck fried rice is quick and easy to make and tastes incredible.
One of my favourite things about roast dinners is having leftover meat to make fun meals with, and egg fried rice is a firm favourite. It’s versatile – you can be really creative with the vegetables and sauces you add – and it’s cheap.
I make my duck fried rice with egg – so it’s like an egg fried rice with duck and vegetables. It makes it high in protein, filling and really yummy.
You can use a variety of leftover roast meat in this – try it with ham, turkey or chicken!
Duck Fried Rice – The Ingredients
- Sesame oil – starting the cooking in sesame oil brings SO MUCH flavour! You can switch for vegetable oil, but it won’t be as good.
- Leftover roast duck – I used about 500g. Don’t have any leftover roast meat? You can fry up and slice a duck breast and use that instead, or buy a rotisserie chicken and shred the meat from that.
- Spring onions and red peppers – these vegetables were on hand for me, so that’s what I used. You could also add garlic, frozen peas, spinach or baby corn.
- Rice – you can either cook and cool white rice before making this, or use leftover rice from another meal.
- Soy sauce– keeping this version simple, I used soy sauce to flavour it. However, you could add hoisin sauce, teriyaki sauce or sweet chilli sauce.
- Egg – adding eggs brings a textural upgrade to this dish!
More recipes to make with leftover roast meat:
- Hoisin Duck Stir Fry
- Leftover Ham Pie
- Leftover Lamb Shepherds Pie
- Leftover Beef Cottage Pie
- Leftover Roast Chicken, Leek and Mushroom Filo Pie
- Chicken and Pea Risotto
- Leek and Ham Pasta
Roast duck recipes:
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Duck Fried Rice
Fried rice with leftover roast duck and egg, plus spring onions and red bell peppers.
Equipment
- 1 wok
Ingredients
- 1 tablespoon sesame oil
- 500 g leftover roast duck or other cooked meat
- 6 spring onions
- 2 red bell peppers
- 400 g cooked white rice cooled
- 2 tablespoons dark soy sauce
- 2 eggs
Instructions
- Heat the oil in a large wok over a medium heat and add the duck. Stir fry for 3-4 minutes until sizzling.
- Finely chop the spring onions. Chop the peppers. Add these to the wok and stir fry for another 30 seconds.
- Add the rice and soy sauce. Cook for 5 minutes, stirring frequently, until warm.
- Move the rice to one side of the pan, making a space for the eggs. Crack the eggs into a separate bowl and whisk, then pour into the gap you have made. Gently move the egg around until cooked, then stir to incorporate into the rice.
- Cook for two more minutes, then serve immediately.
Video
Nutrition
Calories: 724kcalCarbohydrates: 34gProtein: 22gFat: 55gSaturated Fat: 18gPolyunsaturated Fat: 8gMonounsaturated Fat: 26gTrans Fat: 0.01gCholesterol: 177mgSodium: 619mgPotassium: 521mgFiber: 2gSugar: 3gVitamin A: 2371IUVitamin C: 83mgCalcium: 55mgIron: 4mg
Tried this recipe?Let us know how it was!
Brilliant way of using leftovers. I used leftover turkey. Thanks!