Got some leftover Chinese roast duck you want to use up? It makes for a flavourful ingredient for fried cauliflower rice, which you can layer throughout the dish. This duck fried cauliflower rice recipe is the perfect follow up after having made my keto Cantonese Roast Duck recipe.
Keto Duck Fried Cauliflower Rice Recipe
Ingredients:
- ¼ cup cooked duck skin with fat attached, chopped
- ¼ onion, chopped
- 2 cloves garlic, minced
- ¼ cup orange bell pepper, diced
- 1½-2 cups roast duck meat, chopped
- 4 cups cooked cauliflower rice, chilled
- 1-2 eggs, beaten (*optional)
- ½ cup Taiwanese cabbage, chopped
- ¼ cup green onions, chopped
- 2 tablespoons tamari soy sauce or coconut aminos (or to taste)
- Fine sea salt and freshly ground black pepper (to taste)
Direcitons:
Add chopped duck skin to a large non-stick frying skillet or wok and fry on low heat for 5 minutes or until all the fat has melted. Increase heat to medium then add onions, orange bell pepper and a sprinkle of salt and stir fry for 2-3 minutes, or until softened. Add garlic and stir fry until fragrant, around 1 minute.
Add chopped duck and stir fry for 1 minute. Add rice and use a wooden spoon to mix it all together.
If using eggs, push the fried rice to the sides and pour eggs into the centre, and scramble until half cooked, stir up into the rice.
Add green onions and stir fry for 1 minute. Drizzle tamari soy sauce (or coconut aminos) into the rice and stir to mix, season to taste with salt and pepper.
Did you make this keto duck fried cauliflower rice recipe? If so, please let me know how it went in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
