Monday, January 31, 2011

Duck Fried Rice

This was quite lovely and so very easy...used the leftover duck meat from last night (but you could use leftover duck from Chinese take-out or a restaurant)

Duck Fried Rice

  • 1- 2 cups cut up or shredded duck from crispy fragrant duck or Peking duck
  • 2 Tbs oil
  • 2 eggs beaten
  • 2 Tbs soy sauce, divided
  • 1 Tbs ginger, peeled and finely diced
  • 1 Tbs garlic finely chopped
  • 2 Tbs scallions chopped into 1/4" pieces
  • 1/2 cup carrot finely julienned
  • 1/2 cup frozen petite peas
  • 1 tsp white pepper
  • 3 cups cooked rice (cook early in the day or the day before or use leftover rice)

Add 1 Tbs canola oil to wok and heat over medium flame, beat eggs with 1 Tbs soy sauce swirl oil around wok to coat sides. Pour in egg and cook stirring gently to cook through, turn egg out onto a plate and slice into thin strips. Add 1 Tbs oil to wok, add duck and ginger and garlic, stir fry for 1-2 mins add carrots and stir fry another min add rice, making sure to break u any clumps add remaining soy sauce, peas and white pepper and stir fry 1 more min, serve with scallions on top

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