SPECIAL FRIED RICE WITH DUCK AND PRAWN CRACKERS

Preparation time 10 mins Cooking time 10 mins Serves 4-6

3 Tbsp light soy sauce

2 Tbsp Chinese cooking wine 2 pinches sugar

2 pinches white pepper

Few drops sesame oil

2 Tbsp extra virgin olive oil

4 large free-range eggs

1/2 cold barbecued duck, skin and meat

roughly chopped, juices reserved 1/2 brown onion, sliced

6 cloves garlic, sliced

4cm piece ginger, julienned

12 green shallots, sliced

8 snake beans, cut into

2cm slices, blanched

3-4 cups cooked rice

2 handfuls bean sprouts

1 cup Chinese pickles (available

from Asian grocers)

8 sprigs coriander Good-quality prawn crackers,

and chilli sauce, to serve

STEP 1 Make a seasoning mixture by combining 2 Tbsp of the light soy sauce, cooking wine, sugar, white pepper and sesame oil in a small bowl. Set aside.

STEP 2 Put 1 Tbsp of the olive oil in a wok or large frying pan over high heat. Whisk eggs with remaining soy and pour into wok. Cook quickly to make an omelette. Turn out onto a board, fold and slice into strands. Set aside.

STEP 3 Heat remaining oil in same wok over high heat. Add duck and toss for 2-3 minutes, until crisp. Remove duck to a bowl, reserving oil.

STEP 4 Add onion, garlic and ginger to wok with reserved oil and cook for 2 minutes. Add shallots and sliced beans and cook for a further 1 minute. Mix in rice, breaking up with a wooden spoon. Add duck and juices, bean sprouts, pickles, coriander, omelette and seasoning mixture. Cook for 2-4 minutes to heat through.

STEP 5 Spoon rice into bowls. Serve with prawn crackers and chilli sauce.