Category:
Main Courses, Side Dishes

Seasons:
December, November, October, September, August, July, June, May, April, March, February, January

by Jesse Griffiths

For 1 Person(s)

1 teaspoons duck fat
1 cups leftover, cold rice stuffing
1 teaspoons soy sauce
1 poached (or fried) egg
Tabasco sauce

Duck Fried Rice Directions

In a well-seasoned cast iron pan, heat the duck fat over medium-high heat. Add the rice, stirring occasionally to prevent sticking.

Add a dash of soy sauce, stir well, and serve on a warm plate with a poached egg on top, with plenty of Tabasco sauce. Some chopped, roasted duck added to the rice wouldn’t be a bad idea…