Peking Duck Fried Rice Recipe

Ingredients with Measurements:
- 2 cups cooked white rice
- 1 cup shredded Peking duck meat
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 1/2 cup diced onions
- 2 cloves minced garlic
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten

Special equipment needed:
- Wok or large skillet
- Wooden spatula

Step-by-step instructions:

1. Heat the wok or skillet over high heat. Add the vegetable oil and swirl to coat the pan.
2. Add the garlic and onions and stir-fry for 30 seconds until fragrant.
3. Add the peas and carrots and stir-fry for 2-3 minutes until they are tender.
4. Add the shredded Peking duck meat and stir-fry for another minute.
5. Push the ingredients to the side of the wok or skillet and pour the beaten eggs into the center. Scramble the eggs until they are cooked through.
6. Add the cooked rice to the wok or skillet and stir-fry for 2-3 minutes until heated through.
7. Add the soy sauce, oyster sauce, salt, and black pepper. Stir-fry for another minute until the sauce is evenly distributed.
8. Serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings

Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 35g
Protein: 16g
Sodium: 780mg

Substitutions for ingredients:
- You can use any type of cooked rice, such as brown rice or jasmine rice.
- You can use any type of cooked meat, such as chicken or pork.
- You can use any type of vegetables, such as broccoli or bell peppers.

Variations:
- Add chopped scallions for extra flavor.
- Add a dash of sesame oil for a nutty flavor.
- Add chopped peanuts for crunch.

Tips and tricks:
- Use day-old rice for best results.
- Make sure the wok or skillet is very hot before adding the ingredients.
- Stir-fry quickly and continuously to prevent sticking and burning.

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve in a bowl or on a plate.

Garnishes:
Garnish with chopped scallions or cilantro.

Pairings:
Pair with a side of steamed vegetables or a salad.

Suggested side dishes:
- Steamed broccoli
- Mixed greens salad

Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the rice is too wet, stir-fry for a few more minutes to evaporate the excess moisture.

Food safety advice:
- Make sure the meat is fully cooked before adding it to the fried rice.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Peking duck is a famous dish from Beijing, China. It is traditionally served with thin pancakes, scallions, and hoisin sauce. This recipe puts a twist on the classic dish by incorporating it into fried rice.

Flavor profiles:
Savory, salty, umami

Serving suggestions:
Serve hot as a main dish.

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Region: Chinese

Taste: Savory, Tangy, Spicy, Umami, Aromatic