Smoked Duck and Egg Rice Bowl

Name: Smoked Duck and Egg Rice Bowl
Total time: 20 min
Yield: 389 g
Ingredients: Perilla Leaf 5 g; Green Onion 20 g; Fresh Egg 80 g; Fresh Garlic 9 clove; Onion 70 half piece; Fresh Cabbage 30 g; Enoki Mushroom 40 g; Dahyang Smoked Duck 100 g; Low Sugar Oyster Sauce 10 g; Allulose Syrup 10 ml; Soy Sauce 10 serving; Seasoned Ginger Cooking Wine 5 ml

Cook 20 min Difficulty EASY 504 kcal

#Smoked Duck Rice Bowl #Egg Dish #One-Bowl Meal #Fried Rice #Duck Meat #Simple Recipe #Home Cooking #Super Simple Recipe #Lunch Box #Brunch

Smoked Duck and Egg Rice Bowl finished dish

Ingredients

Main ingredients

Perilla Leaf 5 g
Green Onion 20 g
Fresh Egg 80 g
Fresh Garlic 3 clove
Onion 1 half piece
Fresh Cabbage 30 g
Enoki Mushroom 40 g
Dahyang Smoked Duck 100 g

Seasonings/Sauce

Low Sugar Oyster Sauce 10 g
Allulose Syrup 10 ml
Soy Sauce 10 serving
Seasoned Ginger Cooking Wine 5 ml

Nutrition summary

Carbohydrates 30.78 g 23%

Protein 27.66 g 21%

Fat 33.83 g 57%

Serving size 389g

Cooking steps

1

Cut the smoked duck into bite-sized pieces.
2

Slice the onion and green onion thinly.
3

Stir-fry the smoked duck in a preheated pan over medium heat.
4

Add the onion and green onion and stir-fry together.
5

Beat the eggs, pour them into the pan, and scramble until cooked.
6

Put rice in a bowl and top it with the cooked ingredients.
7

Finish by drizzling some soy sauce and sesame oil.

Smoked Duck and Egg Rice Bowl

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