Step 1

Heat 1 tbs oil in a wok over medium-high heat. Add 1/2 tbs soy sauce to the eggs and whisk to combine, then add to the wok, swirling over the base to form an omelette. Cook for 1 minute or until almost cooked. Transfer to a board and chop into small pieces, then set aside.

Step 2

Return the wok to medium-high heat, add remaining 2 tbs oil and fry the lap cheong for 1-2 minutes until crisp. Remove from wok and drain on paper towel.

Step 3

Add the garlic, ginger and onion to the wok. Stir-fry for 1 minute, then add the choy sum, spring onion and rice, and stir-fry for 1-2 minutes until the greens have wilted and the rice is heated through.

Step 4

Return the lap cheong and omelette to the fried rice with the sesame oil and remaining 1 tbs soy sauce. Stir-fry for 10 seconds until well combined and heated through, then serve.