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Ingredients
5 cups cold, cooked long-grain rice
3 tablespoons peanut, vegetable or corn oil
1 cup duck meat cut in small cubes
3 large eggs, lightly beaten
1 cup fresh or frozen peas
2 teaspoons fine sea salt
2 ½ tablespoons oyster sauce
1 cup chopped scallions, including some of the green
2 cups bean sprouts, optional
Nutritional analysis per serving (6 servings)
131 grams carbs; 111 milligrams cholesterol; 728 calories; 3 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 4 grams fiber; 675 milligrams sodium; 21 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Flake the rice so that the grains do not stick together. Set it aside.
- Step 2
Heat the oil in a wok or large skillet until it is almost smoking. Add the duck pieces, and cook for about 30 seconds, stirring quickly with a metal spoon or spatula. Add the rice, stirring rapidly.
- Step 3
Quickly make a well in the center of the rice, and add the eggs, stirring constantly. When they are just beginning to scramble, quickly incorporate the rice by stirring in a circle.
- Step 4
When the rice and eggs are blended, add the peas and salt. Stir in the oyster sauce, scallions and bean sprouts, if desired. Cook, stirring, for about 30 seconds, and serve immediately.
Private Notes
Comments
We used less salt and it was still delicious ! Our kids loved it. We use uncooked meat that we carved from duck legs. Very good!