Duck Fried Rice
Duck Fried Rice turns leftover roast duck into a satisfying wok-fried meal with smoky, savory notes from rendered duck fat, soy sauce, and green onions. Tender duck and bits of barbecued pork mingle with fluffy rice and soft-scrambled eggs for rich flavor and contrasting textures. Serve it hot for a quick weeknight dinner or a hearty way to elevate next-day leftovers.
- Prep15 mins
- Cook25 mins
- Serves4
- DifficultyEasy
- 1
In a wok or large skillet over medium heat, cook the duck skin and fat until the skin is crispy and the fat has rendered, about 10 minutes. Raise the heat to medium-high and add the duck meat, pork, 1/2 of the green onions, and soy sauce, stirring to combine. Cook and stir until the meats are warmed through, about 5 minutes.
- 2
Add the rice and toss until the rice is hot and sizzling, about 5 minutes. Create a wide well in the center of the rice to expose the bottom of the pan. Pour in the beaten eggs and stir until they are scrambled. Mix the scrambled eggs into the rice along with the remaining green onions. Toss and stir until the rice is very hot, about 5 minutes. Season with salt and pepper to taste before serving.
- Calories 782.43 kcal High
- Protein 34.18 g Good Source
- Carbs 124.3 g Moderate
- Total Fat 14.56 g Moderate
- Saturated Fat 4.93 g High
- Trans Fat 0.03 g High
- Cholesterol 219.88 mg High
- Sodium 510.27 mg High
- Fiber 3.69 g Moderate
- Sugar 2.6 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 40.98 mg Low Source
- Iron 8.88 mg Good Source
- Potassium 269.54 mg Low Source
- Vitamin A 34.03 mcg_rae Low Source
- Vitamin C 2.02 mg Low Source
- Vitamin D 0.89 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Soy 🌱
- Wheat 🌾
- Gluten
- Onions 🧅