This Peking Duck Fried Rice recipe is perfect for using up your leftover roast duck, featuring flavourings from the duck fat and a touch of hoisin sauce
In a large wok, melt duck fat over high heat. Add in the garlic and fry until fragrant and just about to crisp up.
Add the chopped onions and red chilli flakes. Cook for a few minutes until the onions are golden in colour.
Toss in frozen mixed vegetables. Stir-fry for roughly 5 minutes until the vegetables are softened.
Add in shredded leftover duck meat. Season with cumin powder.
Add the leftover rice, dark soy sauce and hoisin sauce. Stir-fry for a few minutes until everything's thoroughly combined.
Garnish with spring onions and drizzle with chilli oil and hoisin sauce if desired. Serve immediately.
Notes
Use chilled leftover rice for making fried rice. Freshly cooked rice carries too much moisture and will cause the fried rice dish to turn out damp and mushy in texture.
For the duck meat used in the fried rice, ideally use skinless meats.
Feel free to top the dish with more duck slices (with skin is fine). For best results, reheat in the air fryer to keep the skin crispy!
Keyword Chinese Recipes, Fried Rice, Leftover Recipes