When making fried rice, it is essential to firstly cook the rice by boiling it in water and then leave it to completely cool. Wash the rice in a sieve under running cold water before adding it to a pot of boiling, slightly salted water. Simmer for ten minutes before draining and spreading on a plate. Cover with a plastic food cover and leave for an hour. If you are not going to use it immediately after that time, refrigerate it. Cooked rice should not be left at room temperature for a lengthy period of time.
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The duck breast can be cooked while you are waiting for the rice to cool. Start by preheating your oven to 400F/200C. Lay the duck breast skin side up on a chopping board and pierce the skin several times with a fork. This will allow the fat to escape to the frying pan. Season with salt and black pepper and lay it skin side down in a cold, ovenproof (no plastic handles) frying pan. Put the pan on a low heat until you can see the fat escaping then turn up the heat and brown the duck breast on all sides. Transfer the frying pan to the oven for ten to twelve minutes.
Remember to use oven-protecting gloves when you take the frying pan from the oven and transfer the duck breast to a plate. Cover and leave to cool.
When the rice is cool enough to fry, cook the peas for three minutes in boiling water. Drain.
Add a little vegetable oil to a small frying pan and gently heat. Beat the duck egg in a bowl before pouring in to the pan. It will cook very quickly. Flip it over carefully with a spatula to cook the top then remove to a plate. Allow to cool slightly then roll it up like a cigar and slice.
Add more vegetable oil to a smoking hot wok and when the oil is also hot, add the rice. Stir constantly for a couple of minutes. If the rice was properly cooled and the wok is hot enough, it should not stick. Add the duck egg strands, the frozen peas and a good splash of light soy sauce. Stir for thrity seconds then transfer to a heated dish and cover to keep warm.
Roughly chop the duck breast and pineapple slices. Bring more oil up to heat in a wok and add the duck breast, pineapple and cashew nuts to stir fry for about a minute.
The fried rice was presented here by firstly being packed in to a clingfilm lined bowl and upended on the main serving plate. The duck, pineapple and cashew nut stir fry is added to a heated dish and served alongside.