1. Rub the duck breasts with five spice and slice into thin strips,

2. Fry the duck skin side down for 5-10 mins until crispy, flip over and drizzle over honey. Allow the juices and honey to boil as the duck cooks, another 10 minutes should cook it perfectly.

3. While the duck finishes cooking heat a frying pan, scramble the eggs in the pan using a fish slice so you get nice chunks.

4. Add the cold cooked rice to the eggs and add chopped spring onion, bamboo shoots and tamari sauce, stir well and heat until rice is piping hot.

5. Place the rice on plates and top with the duck, drizzle over the honey from the pan and serve.