Ingredients

• 3 tablespoons oil
• 2 eggs, whisked
• 1 carrot, finely chopped
• 1 cup bean sprouts
• 2 teaspoons sweet chilli sauce
• 1 tablespoon tomato sauce
• 2 tablespoons soy sauce
• 2 cups finely shredded iceberg lettuce
• 3 cups cooked and cooled Jasmine rice
• coriander leaves

Method

Heat a wok or frying pan until hot. Add one tablespoon of oil and swirl around the pan to cover. Add beaten eggs and quickly swirl to cover the surface of the pan. Once the egg cooks tip it out of the pan and roll it into a cylinder, cut into thin slices. Heat remaining oil and fry onion and carrot until tender, tossing well. Add bean sprouts, chilli sauce, tomato sauce, soy sauce and half of the shredded lettuce and toss until well mixed. Sprinkle the rice over the top of the mixture breaking up clumps. Stir until rice is hot and adjust flavourings to suit. Add omelette strips and remaining lettuce. Divide amongst serving bowls and sprinkle with fresh coriander.