Ingredients

· 2 eggs

· ½ tablespoons soy sauce

· 1½ tablespoon canola oil

· 6 spring onions, finely sliced

· 1 tablespoon shredded ginger

· 2-3 garlic cloves, thinly sliced

· 300 g shiitake mushrooms

· 2 tablespoons oyster sauce

· Cooked long grain brown rice, to serve

· Steamed broccolini, to serve

Method

Beat the eggs with soy sauce and season with black pepper. Heat a non-stick frying pan over medium heat, add half the oil and, when hot, pour in the eggs, swirling the pan to coat base. Cook until the omelette is set. Sprinkle with little spring onions. Slide out onto a board and let it cool slightly. Roll, then cut into shreds. Return the pan to heat, add remaining oil, ginger and garlic, and fry for about one minute. Add the mushrooms, stir-fry them until wilted, then add the oyster sauce and stir well to combine. Place the rice in a serving dish and top with the mushrooms and omelette. Garnish with the remaining spring onions, and serve with some steamed broccolini.