2 cooked Peking duck breasts, thinly sliced
½ brown onion
6 cloves garlic
2 long red chillies
1 tsp soy sauce
½ cup peas
1 tbsp hoisin
1 tsp sugar
1 bunch coriander, thinly sliced
1 spring onion, thinly sliced
2 cups cooked rice (day old works best)
Add onions, garlic and chilli to a hot pan over medium-high heat with a good splash of extra virgin olive oil.
Add the egg and break it up with a wooden spoon. Add peas, sugar, butter, hoisin, soy sauce and remaining Peking duck sauce with the rice, coriander and spring onion. Stir everything through and heat until warm.
Top with deep-fried shallots and sesame seeds to serve.