I ordered a roast duck in the open fire the night before, and I had half of my eyes full of stomach, so I had this fried duck fried rice in the refrigerator the next morning. The difference between this roast duck fried rice and other fried rice is that I added the sour plum sauce with the roasted duck breast, and a bowl of sour plum sauce went in, which was not wasted, and improved the overall taste of the fried rice, which was super delicious. Hahaha, with the words of Paw patrol in the little girl who likes to watch, this fried rice is - "Don't throw it away, reuse it."
Frozen corn kernels and peas are thawed.
Cut the onion with green onion and roast the duck to cut the small pieces.
Beat the eggs and salt into a uniform egg solution.
Cut the yellow stalks.
Put a proper amount of salad oil in the pot and pour the oil into the egg liquid.
Don't wait for the egg to solidify completely and pour it into the overnight cold meal.
Stir fry evenly into egg fried rice, and serve as spare.
Add the salad oil to the pot, heat it, and add the chopped green onion to the oil.
Add roast duck meat.
Add sour plum sauce - this is a key step in the taste, stir fry evenly.
Add 韭 yellow.
Stir fry evenly until the yellow ripens become soft.
Add corn kernels and peas.
Season with salt and stir well.
Add egg fried rice and stir fry evenly.