Cook the rice as per packet instructions; drain and keep aside.

Season the eggs with salt and pepper; whisk well and keep aside.

Heat 2-3 tbsp oil in the wok; when smoking hot, add the duck slices. Season with salt and pepper, cook till the duck pieces are done but juicy and tender. Remove and keep aside.

Heat 1 tbsp oil in the same wok and tip in half of the whisked egg mixture. Rotate the wok quickly to make a thin omelette; cook for 30 seconds and then remove onto a chopping board. Repeat for the remaining egg mixture. Roll the omelettes and slice into thin strips. Keep aside.

Heat the remaining oil in the same wok and add the garlic, onions and chillies; stir fry for a minute or till the onions are just beginning to soften.

Add the duck pieces followed by half of the green onions, soy sauce and oyster sauce; mix well to combine and cook for a minute.

Then add the cooked rice and fry for a minute or two; taste and season with salt and black pepper. Toss well to combine.

Finally add the tomatoes and remaining green onions, mix and remove from heat.

Serve warm topped with omelette slices, cucumber and basil leaves.

A drizzle of chilli oil would be amazing (optional).