Peking Duck Fried Rice

• 份量: 2 servings
• 活動時間: 10 minutes
• 總時間: 20 minutes

食材

2 tablespoons hoisin sauce

2 tablespoons soy sauce

1/2 teaspoon cumin powder

1/8 teaspoon chili powder (Optional)

1 tablespoon vegetable oil

2 to 3 cloves garlic , minced

2 to 3 carrots , sliced (omit for Kio)

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 green 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

步驟

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 skillet (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.

(Optional) Sides

Cook sunny side up egg and transfer on top of the rice.

To cook a quick side, use the hot pan to grill asparagus. Season with salt and pepper.

Transfer asparagus to the side of the rice and top it with chopped tomato. You can also drizzle on a few drops of olive oil and balsamic vinegar to create a simple salad.

Serve warm.

營養

• 每份大小: 624 g
• 卡路里: 759 kcal
• 總脂肪: 20.7 g
• 飽和脂肪: 6 g
• 膽固醇: 226 mg
• 鈉: 1353 mg
• 總碳水化合物: 107.1 g
• 膳食纖維: 8.6 g
• 總糖: 13.6 g
• 蛋白質: 36.7 g