Duck Fried Rice
Fried rice with leftover roast duck and egg, plus spring onions and red bell peppers.
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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
Nutrition Facts
Duck Fried Rice
Amount per Serving
Calories
724
% Daily Value*
Fat
55
g
85
%
Saturated Fat
18
g
113
%
Trans Fat
0.01
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
26
g
Cholesterol
177
mg
59
%
Sodium
619
mg
27
%
Potassium
521
mg
15
%
Carbohydrates
34
g
11
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
22
g
44
%
Vitamin A
2371
IU
47
%
Vitamin C
83
mg
101
%
Calcium
55
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
