Ingredients

The following ingredients have 2 Servings
  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1/2 teaspoon cumin powder
  • 1/8 teaspoon chili powder ((Optional))
  • 1 tablespoon vegetable oil
  • 2 to 3 cloves garlic (, minced)
  • 2 to 3 carrots (, sliced)
  • 1 cup leftover roast duck ((or any leftover meat, torn into small pieces))
  • 1 tablespoon Shaoxing wine ((Optional))
  • 4 cups leftover rice
  • 3 to 4 green onions (, chopped)
  • 2 cups kale ((or spinach, or mustard greens, stems removed and chopped))
  • Salt to taste
  • 2 eggs
  • 8 to 10 asparagus spears
  • 2 tomatoes (, chopped)

Instruction

  • Combine all the ingredients for the sauce in a small bowl, mix well.
  • Gather all the chopped veggies and the sauce near the stove.
  • Heat oil in a large nonstick skillet (or a wok) over medium high heat until hot. Add garlic. Stir a few times until fragrant. Add carrot. Cook until it starts to get tender.
  • Add duck meat (or other leftover meat). Stir and cook until slightly charred. (See Footnote 1)
  • (Optional) Pour in Shaoxing wine. Stir until the liquid evaporates.
  • Add rice. Stir and chop with a spatula to separate the rice.
  • Pour sauce over the rice. Continue cooking and stirring until the sauce is evenly mixed.
  • Add kale. Stir and cook until the kale is cooked through.
  • Turn to low heat and adjust seasoning by adding more salt, if necessary. If you like charred rice, let it cook a bit longer, or simply turn off heat and leave the rice in the pan for a few minutes. Transfer everything to serving plates.