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.
Ingredients
- Chinese roast duck meat, skin and fat separated and set aside: 1 cup (chopped)
- Chinese barbecued pork: 0.5 cup (thinly sliced)
- green onions: 6 piece (sliced)
- soy sauce: 2 Tbsp
- eggs: 2 piece (beaten)
- and chilled long-grain rice: 3 cups (cooked)
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Cook duck skin and fat in a wok or large skillet over medium heat until skin is crispy, and fat has rendered, about 10 minutes. Increase heat to medium-high, and stir in duck meat, pork, ½ of the green onions, and soy sauce. Cook and stir until meats are heated through, about 5 minutes.
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Add rice and toss together until rice is hot and sizzling, about 5 minutes. Make a wide well in the middle of rice, exposing the bottom of the pan. Pour in beaten eggs and stir until the eggs have scrambled. Then stir scrambled eggs into rice along with remaining green onions. Toss and stir until rice is very hot, about 5 minutes. Season to taste with salt and pepper before serving.
