Honey Garlic Duck Fried Rice
Elevate your weeknight dinner game with this irresistible Honey Garlic Duck Fried Rice, a tantalizing fusion of sweet, savory, and aromatic flavors. Tender slices of crispy-skinned duck breast are the star of this dish, perfectly paired with fragrant jasmine rice tossed in a luscious honey garlic soy sauce. Vibrant peas and carrots, fluffy scrambled eggs, and a hint of sesame oil bring classic fried rice elements to life, while thinly sliced green onions offer a fresh, zesty finish. Ready in just 45 minutes, this recipe is a gourmet twist on a takeout favorite, perfect for impressing guests or indulging in a culinary treat at home. Perfectly seasoned and packed with texture, this one-pan wonder is a must-try for fans of bold flavors and quick, satisfying meals.
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Recipe Information
Ingredients
- 2 pieces Duck breast
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 4 cloves Garlic
- 4 cups Cooked jasmine rice
- 2 tablespoons Vegetable oil
- 3 stalks Green onions
- 1 cup Frozen peas and carrots
- 2 large Eggs
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season lightly with salt and black pepper.
Heat a skillet over medium heat, skin side down, and allow the fat to render for 5-7 minutes until the skin is golden and crispy. Flip and cook the other side for about 4-5 minutes. Remove and let rest for 10 minutes before slicing into thin strips.
While the duck rests, whisk together soy sauce, honey, and minced garlic in a small bowl to create the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Scramble the eggs until just set, then remove and set aside.
Add the remaining vegetable oil to the wok and toss in the frozen peas and carrots. Stir-fry for 2-3 minutes until softened.
Add the cooked jasmine rice to the wok, breaking up any clumps with a spatula. Pour the honey garlic sauce over the rice and stir-fry for 3-4 minutes, ensuring the rice is evenly coated and heated through.
Stir in the scrambled eggs, sliced duck, and sesame oil. Mix well and adjust seasoning with additional salt or black pepper if needed.
Garnish with thinly sliced green onions and serve immediately.
Nutrition Facts
Calories |
3134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.9 g | 213% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 3599 mg | 156% | |
| Total Carbohydrate | 285.3 g | 104% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 43.5 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 301 mg | 23% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 1923 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
