Recipe by Vanessa Greaves
"This is how I like to use up leftovers from our favorite take-out meal of Chinese roast duck and barbequed pork. Ingredient amounts may vary depending on what's left from your meal. But fried rice dishes are very forgiving."
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chopped Chinese roast duck meat, skin and fat separated and set aside
thinly sliced Chinese barbecued pork
green onions, thinly sliced
cooked long-grain rice
salt and pepper to taste
This was surprisingly good. I substituted 2 tbsp peanut oil for the rendered duck fat and doubled the soy. It is very tasty and is a great use for leftover duck (or other poultry)
I didn't have "proper" BBQ pork, so I cooked up some pork with some hoisin and soy sauce. I didn't use very much of the pork, so overall it didn't affect it too much. I also added a carrot, shredded. But this recipe was a HUGE hit. My husband ate almost the entire thing! It was fantastic!
* Percent Daily Values are based on a 2,000 calorie diet.
Duck Fried Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 375
** Calories from Fat: 142
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