Green onion fried rice with barbecued duck

Combine 1 1/2 cups long-grain rice with 3 cups cold water and cook, covered, over low heat for 10-12 minutes or until tender. Spread on a tray and refrigerate until cold. Heat 1 tbsp vegetable oil in a wok, add 2 rashers bacon (chopped) and cook over medium heat for 4-5 minutes or until crisp. Remove bacon and drain on paper towel. Add 2 eggs (beaten) and cook until just set. Remove and chop. Add

1 tbsp vegetable oil to wok, along with rice, bacon and egg, and stir over medium heat. Add 1 1/2 tbsp soy sauce, 100g can baby prawns (drained), 100g bean sprouts and 6 green onions (sliced diagonally). Toss until hot and serve with bought barbecued duck.