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!
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!
Duck Fried Rice
Equipment
- 1 wok
Ingredients
- 1 tablespoon sesame oil
- 500 grams leftover roast duck or other cooked meat
- 6 spring onions
- 2 red bell peppers
- 400 grams 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
More Ideas for Using Up Leftovers
One of the best things about cooking a big roast is the leftovers. In fact, I sometimes think the leftover meal the next day is even better! With a little creativity, yesterday’s dinner can turn into something completely different and just as delicious.
If you enjoy finding clever ways to use up what’s already in the fridge, do take a look at my Leftovers recipe hub, where I’ve gathered together plenty of recipes designed to transform leftovers into easy weeknight dinners.
A few of my favourite leftover recipes include:
- Leftover Ham Pie – a wonderfully comforting pie that’s perfect for using up leftover ham.
- Leek and Ham Pasta – creamy, cosy and ready in no time.
- Leftover Roast Chicken, Leek and Mushroom Filo Pie – golden, crisp filo pastry filled with a rich, savoury chicken and leek filling.
