Directions

• 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.
• (Optional) Sides
• 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.