Saturday, 31 March 2018


I love fried rice ūüėć. I often make it when I have leftover rice from a previous recipe. This time, the truth is that I went through the freezer and checked some of the things that needed to be used soon. I discovered that I had some duck breasts, a pork fillet and some surimi. On the vegetable box in the fridge I had some snow peas, carrots and celery. Enough ingredients to make a nice fried rice. The leftover rice was a mixture of black rice and brown basmati.
I usually have some basic ingredients and then add whatever it is available.


4 cups of cooked rice
3 eggs
1 onion, finely sliced
1 cup frozen peas, thawed
1 Tbs ginger, grated
3 garlic cloves, crushed
2 Tbs Shaoxing wine or dry sherry
2 Tbs light soy sauce
1 tsp brown sugar
1/4 tsp sesame oil
olive oil

Pork Marinade
400g pork fillet, cut into 5 mm slices
3 garlic cloves, crushed
2 Tbs hoisin sauce
1 Tbs malt vinegar
1 Tbs Shaoxing wine or dry sherry
1 tsp light soy sauce
1 tsp sugar
1/2 tsp five-spice powder
1/4 tsp sesame oil

2 duck breasts
1 Tbs Sichuan pepper & salt

4 surimi sticks (crab sticks), sliced thickly

10 snow peas, halved vertically
2 small carrots, cut into thin sticks
2 celery stalks, cut into thin sticks
150 g mushrooms
2 spring onions, thinly sliced to garnish (optional)

Or whatever you have in the fridge....

Combine pork with marinade ingredients in a ceramic bowl, cover and leave to marinate in the fridge for 30 minutes. 

Preheat oven to 200 C.
Lightly score the skins of the duck breasts with a sharp knife. Rub the Sichuan pepper and salt all over the duck breasts and leave to stand for about 10 minutes.
Place the eggs in a bowl and beat lightly with a fork.
Heat some oil in a hot wok until the surface seems to shimmer slightly.
Add the eggs and swirl around the pan to form a thin omelette. Cook for 2-3 minutes or until just set, fold, then remove and set aside. Slice thinly.
Lay the duck breasts, skin side down, in a dry heavy-based large frying pan that can be transferred to the oven and gradually turn up the heat. 
Fry for 5 to 10 minutes, until most of the fat has rendered and the skin is golden brown.
Turn the duck breasts over and lightly brown the other side for a couple of minutes, and then transfer to the oven, skin side down for 6 - 8 minutes. Let them rest in a warm place and then slice diagonally.
Heat some oil in the wok (or use the fat from the duck) and add the marinated pork. Stir-fry for about 50 seconds and remove with a slotted spoon. Keep warm.
Add the ginger, garlic and onion to the wok and stir-fry until tender. Remove from wok and put into a large bowl.
Add the surimi sticks and fry for about 1 minute. Add to the bowl.
Stir fry the rest of the vegetables in separate batches and add to the bowl. 
Combine the wine, soy sauce, sugar and sesame oil.
Add the rice to the wok and stir-fry for about a minute.
Add the combined liquid ingredients and the vegetables and mix carefully.
Add the peas and cook for about 1 minute.

Add the pork, the sliced duck and the omelette and mix carefully to combine.
Cook until all ingredients are just hot, sprinkle with the sliced spring onions if using, and serve immediately.

Serves 4-6