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2 tbsp vegetable oil
2 Peking Duck Breasts
2 eggs, scrambled
2 cloves garlic, finely sliced
1 x 2cm piece of ginger, julienned
1 makrut lime leaf, shredded (optional)
1 long red chilli, chopped
400g cooked brown rice
½ cup frozen peas
2 spring onions, sliced
1 large handful of bean sprouts
1 tbsp sweet soy sauce (kecap manis)
Recipe courtesy of Justine Schofield from Everyday Gourmet