1cupleftover roast duck(or any leftover meat, torn into small pieces)
1 tablespoon Shaoxing wine(Optional)
3 to 4green onions, chopped
2cupskale(or spinach, or mustard greens, stems removed and chopped)
Salt to taste
8to 10asparagus spears
Combine all the ingredients for the sauce in a small bowl, mix well.
Gather all the chopped veggies and the sauce near the stove.
Heat oil in a large nonstick skillet (or a wok) over medium high heat until hot. Add garlic. Stir a few times until fragrant. Add carrot. Cook until it starts to get tender.
Add duck meat (or other leftover meat). Stir and cook until slightly charred. (See Footnote 1)
(Optional) Pour in Shaoxing wine. Stir until the liquid evaporates.
Add rice. Stir and chop with a spatula to separate the rice.
Pour sauce over the rice. Continue cooking and stirring until the sauce is evenly mixed.
Add kale. Stir and cook until the kale is cooked through.
Turn to low heat and adjust seasoning by adding more salt, if necessary. If you like charred rice, let it cook a bit longer, or simply turn off heat and leave the rice in the pan for a few minutes. Transfer everything to serving plates.
Cook sunny side up egg and transfer on top of the rice.
To cook a quick side, use the hot pan to grill asparagus. Season with salt and pepper.
Transfer asparagus to the side of the rice and top it with chopped tomato. You can also drizzle on a few drops of olive oil and balsamic vinegar to create a simple salad.
If you want to scramble in the eggs, move all the ingredients to one side of the pan. Add beaten egg to the other side. Let cook until the bottom sets. Add rice on top of the egg. Continue cooking according to the recipe.