Duck Fried Rice with Bok Choy

Duck Fried Rice with Bok Choy

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Bok choy is a must this season and we’ve incorporated it with this duck fried rice that everyone will love!

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Chicago

Time needed

5 min preparation + 10 min cooking

Serving Size / Yield

2 servings

Ingredients

  • 4-6 ounces Chinese roast Peking duck, deboned and chopped
  • 2 tablespoons peanut oil
  • 2 cups leftover steamed white rice
  • 1/2 cup chopped onion
  • 1/2 cup frozen peas and carrots
  • 1 teaspoon chopped garlic
  • 1 teaspoon minced ginger
  • salt and black pepper
  • 3 large eggs, lightly beaten
  • 1 tablespoon sesame oil
  • 2 cups chopped baby bok choy
  • 1 1⁄2 tablespoons soy sauce

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Directions

In a large skillet, heat oil and add in duck, rice, onion, peas, carrots, bok choy, garlic ginger and salt and pepper.
Stirring often until onions soften and start to brown for about 5 minutes.
Make a well in the center of the rice in the skillet and pour in eggs along with sesame oil.
As eggs begin to set, stir them around without stirring into the rice first. Then, as eggs set, then stir it all together. Mix for about 2 minutes. Remove from heat and serve.


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