Peking Duck Fried Rice
A delicious and authentic rice and congee recipe for Peking Duck Fried Rice, prepared with traditional seasonings and techniques.
Ingredients
- • 2 tablespoons hoisin sauce
- • 2 tablespoons soy sauce
- • 1/2 teaspoon cumin powder
- • 1/8 teaspoon chilli powder ((Optional))
- • 1 tablespoon vegetable oil
- • 2 to 3 cloves garlic (, minced)
- • 2 to 3 carrots (, sliced)
- • 1 cup leftover roast duck ((or any leftover meat, torn into small pieces))
- • 1 tablespoon Shaoxing wine ((Optional))
- • 4 cups leftover rice
- • 3 to 4 spring onions (, chopped)
- • 2 cups kale ((or spinach, or mustard greens, stems removed and chopped))
- • Salt to taste
- • 2 eggs
- • 8 to 10 asparagus spears
- • 2 tomatoes (, chopped)
Preparation Steps
Combine all the ingredients for the sauce in a small bowl, mix well.
Gather all the chopped veggies and the sauce near the stove.
Heat oil in a large nonstick frying pan (or a wok) over medium high heat until hot. Add garlic. Stir a few times until fragrant. Add carrot. Cook until it starts to get tender.
Add duck meat (or other leftover meat). Stir and cook until slightly charred. (See Footnote 1)
(Optional) Pour in Shaoxing wine. Stir until the liquid evaporates.
Add rice. Stir and chop with a spatula to separate the rice.
Pour sauce over the rice. Continue cooking and stirring until the sauce is evenly mixed.
Add kale. Stir and cook until the kale is cooked through.
Turn to low heat and adjust seasoning by adding more salt, if necessary. If you like charred rice, let it cook a bit longer, or simply turn off heat and leave the rice in the pan for a few minutes. Transfer everything to serving plates.