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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Chinese roast duck
Chinese roast duck
A star rating of 4 out of 5.6 ratings

John Torode's whole crispy duck with maltose marinade makes for an impressive centrepiece. The cavity is stuffed with star anise, spring onion and ginger.

Nutrition: per serving

  • kcal462
  • fat14g
  • saturates3g
  • carbs66g
  • sugars3g
  • fibre2g
  • protein19g
  • salt2.88g
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Method

  • step 1

    Heat the oil in a wok. Add the ginger and garlic, then stir-fry briefly until just coloured. Add the prawns and the whites of the spring onions, and cook for a further 3 mins. Pour in the beaten egg, let it set for a couple of secs, then break it up and stir well to scramble. Add the cooked rice and stir-fry everything together for 10 mins. Add the rest of the spring onions, rice wine and soy, then toss everything together well. Serve immediately.

Recipe from Good Food magazine, December 2011

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Comments, questions and tips (13)

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Overall rating

A star rating of 4.4 out of 5.23 ratings

annak19

Made this witty prawns as it was a side dish and wow the best egg fried rice I’ve made. So delicious and simple. I used a mix of shaoxing cooking wine and rice wine vinegar and this was the closest to a Chinese restaurant fried rice I’ve made.

alexb73

question

Made it several times, love the rice wine vinegar touch wich is a must, still I had two questions about the recipe. Firstly, are these the correct quantities? 100 g ginger is a lot, while 50 ml soy sauce or 50 ml rice vinegar is way too much for 600 g cooked rice. Secondly, can you mention the…

lulu_grimes avatar
lulu_grimes

Hi, Thanks for your question, we'll test this recipe again, it's an old one. Lulu

j4mmy1000

question

When I just made this, the finished article was a bit sticky.Is it meant to be that way?

pheydonjnvXhkDE2

No. Did you pre-cook the rice and allow it to go stone cold? If you use cold rice the grains remain separate when you add it to the onion mix, and the finished result is much better, not sticky at all.

blobberboo

A star rating of 5 out of 5.

Super tasty egg fried rice recipe, and a big success. I didn't use the rice wine nor the prawn because it was just a side dish, but a great way to jazz up leftover rice. Use less ginger and garlic than recommended as the quantity suggested is a bit too much.

genputtay

A star rating of 5 out of 5.

This is a really good recipe for egg fried rice, and it is so simple to prepare. I would recommend adding the soy sauce to taste. I threw in the whole lot at once, and found it to be too salty for my taste. I ended up adding some sweet chilli sauce to balance it out, and I think I may have stumbled…

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