We usually don't eat a lot of meat and we tend to prefer fish and seafood. I have decided to prepare a duck roast to try something different and we didn't finish it. There's no better way to use leftovers than fried rice! We re-used the roast juice as well and the fried rice turned out DELICIOUS! I would say that this is not the lightest dish we have ever had but super tasty, worth trying it :)!
Ingredients (2 Servings):
- 140g Precooked Organic Brown Jasmine Rice and/or Organic White Jasmine Rice
- Precooked Duck
- Duck fat and/or Duck Juice
- 2 Carrot
- 1 Spring Onion
- 1/4 Red Cabbage
- Sugar Snaps (Handful)
- 1 Baby Bok Choy
- 2 Eggs
- Soy Sauce (Gluten-free)
- Extra-virgin Olive Oil
- Sea Salt
- Black Pepper (optional)
- Finely slice the spring onion and simmer it with extra-virgin olive oil in a wok.
- Finely slice the red cabbage and the bok choy. Dice the carrots and the sugar snaps.
- Pan fry the veggies in the wok and once they are golden add the duck juice and soy sauce to taste and keep stirring. If you don't have the duck roast leftovers, you can use water (light version) or some meat stock.
- Chop the precooked duck into pieces. Add them to the wok.
- Once the vegetables are completely cooked, break 2 eggs into the wok and scramble them.
- Add the rice and stir until all the ingredients are fully mixed.
- Adjust with soy sauce and/or sea salt to taste and sprinkle some freshly ground black pepper.