By Sue Lau, A Palatable Pastime
Chinese duck fried rice
Serves 2
4-6 ounces Chinese roast Peking duck, chopped
2 tablespoons peanut oil
2 cups leftover steamed white rice
1/2 cup chopped onion
1/2 cup frozen peas and carrots
1 teaspoon chopped garlic
1 teaspoon minced ginger
Salt and black pepper
3 large eggs, lightly beaten
1 tablespoon sesame oil
Soy sauce (amount to taste)
1. Remove bones from duck and discard; chop the meat. A little bit of skin of okay, but not too much.
2. Heat oil in a large skillet and add duck, rice, onion, peas/carrots, garlic, ginger, and salt and pepper. Cook, stirring until onions soften and start to brown. Make a well in the center of the rice in the skillet and pour in eggs. Pour sesame oil on top of eggs.
3. As eggs begin to set, stir them around without stirring into the rice, and as eggs set, then stir it all together.
4. Serve with as much soy sauce as you like – some people like a little, some a lot, some none at all. I serve it on the table.
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