SPECIAL FRIED RICE
Always a favourite with the whole family, this fried rice has been raised to the next level by adding barbecue duck (or chicken), snake beans, sprouts and Chinese pickles!
For the best ever fried rice, always use cold cooked rice
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
A 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
8 snake beans, cut into
2cm slices, blanched
12 green shallots, sliced
3-4 cups cooked rice
2 handfuls bean sprouts
1 cup Chinese pickles (available
from Asian grocers)
8 sprigs coriander Good-quality prawn crackers,
chilli sauce, to serve STEP 1 Make a seasoning mixture by combining 2 Tbsp of the light soy, cooking wine, sugar, 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 1 Tbsp of the 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 beans and shallots 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.
Fast, easy and delicious, this Asian takeaway favourite is super special!