Ingredients
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1 cup chopped Chinese roast duck meat, skin and fat separated
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½ cup thinly sliced Chinese barbecued pork
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6 green onions, thinly sliced
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2 tablespoons soy sauce
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2 eggs, beaten
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3 cups cooked and chilled long-grain rice
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salt and pepper to taste
Directions
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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 the heat to medium-high and stir in duck meat, pork, 1/2 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 scrambled. 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.
Nutrition Facts (per serving)
| 375 | Calories |
| 16g | Fat |
| 36g | Carbs |
| 21g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 375 | |
| % Daily Value * | |
| Total Fat 16g | 20% |
| Saturated Fat 5g | 27% |
| Cholesterol 144mg | 48% |
| Sodium 528mg | 23% |
| Total Carbohydrate 36g | 13% |
| Dietary Fiber 1g | 4% |
| Total Sugars 1g | |
| Protein 21g | 41% |
| Vitamin C 4mg | 5% |
| Calcium 49mg | 4% |
| Iron 4mg | 21% |
| Potassium 328mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
