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Duck Fried Rice with Basmati Brown Rice

Duck Fried Rice| with leftover duck meat and Basmati Brown Rice

This easy and healthy version of fried rice uses Basmati Brown Rice and left over duck meat. It's so delicious and versatile. So that means you can use left over chicken meat.
5 from 1 vote
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Course: Dinner, Lunch
Cuisine: American, Asian, Easy, Healthy
Keyword: Best Fried Rice, Duck Fried Rice, Fried Brown Rice, Healthy Fried Rice, Slow cooked duck recipes
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 Servings
Calories: 535kcal
Author: Julietkitchen By Chef Yasmin

Ingredients

  • 3 cups shredded duck meat (Use left over duck meat). Can substitute leftover chicken meat)
  • 2 teaspoons avocado oil
  • 2 large eggs whisked thoroughly in bowl

FOR THE RICE:

FOR THE VEGETABLES:

  • 1 tablespoon avocado oil
  • 2 teaspoon sesame oil
  • 1 small onion peeled and diced small
  • 2 small carrots peeled and diced small
  • 1 small red bell pepper seeded and diced small
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon garlic Finely chopped
  • 2 teaspoons fresh thyme leaves
  • 1 cup baby zucchini sliced or chopped
  • 1 -2 tablespoons soy sauce
  • 1 cup fresh basil leaves packed
  • 1/2 cup scallions

Instructions

Cook the Eggs:

  • In a small non-stick frying pan, heat 2 teaspoons avocado oil.
  • Add the eggs, Stir constantly to scramble. Cook until slightly soft.
  • Remove the eggs to a bowl.

Cook the rice: This can be done up to one day prior and refrigerate.

  • In a 2-quart saucepan, add the rice, salt and water. Cover.
  • Bring to a boil using high heat.
  • Reduce the heat to low, and simmer 35 minutes, until all liquid is absorbed.
  • Turn off the stove and let rest for 10 minutes.
  • Fluff with a fork and cool completely.
    Note: I usually cool down in the freezer for 30 minutes.

Cook the Vegetables:

  • In a large saute pan, or wok, add the avocado oil and sesame oil. Heat over medium heat.
  • Add the onions and saute 1 minute.
  • Add the carrots and peppers. Season with salt and freshly ground black pepper to taste. Cook 1-2 minutes.
  • Add the garlic, thyme, and red pepper flakes. Cook 30 to 60 seconds.
  • Add the zucchini. Season with a pinch of salt and freshly ground black pepper. Mix. Cook 1 to 2 minutes.
  • Add the shredded duck meat, Brown rice, soy sauce, cooked eggs and fresh basil leaves. Mix to combine. Turn off the heat.
  • Add scallions. Mix.
  • Plate and enjoy!

Notes

Some suggested substations:
  1. Instead of duck meat, use left over chicken meat
  2. Instead of baby zucchini, use one small or 1/2 medium regular zucchini 
  3. Instead of basmati brown rice, substitute jasmine brown rice

Nutrition

Calories: 535kcal | Carbohydrates: 44g | Protein: 45g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 230mg | Sodium: 1148mg | Potassium: 982mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5664IU | Vitamin C: 54mg | Calcium: 84mg | Iron: 10mg