1 1/2 cups medium-grain brown rice
1 large bunch gai lan (400g), trimmed
1 tblsp vegetable oil
4 eggs, lightly beaten
1 red onion, halved, sliced
1 tblsp mild Thai seasoning
2 tomatoes, cut into wedges
11⁄2 tblsps fish sauce
2 tblsps sweet chilli sauce
Cook rice in a large saucepan of boiling, salted water until tender. Drain well. Spread out over a large tray. Cover. Refrigerate until cold.
Cut gai lan stems into 3cm lengths. If stems are thick, cut in half lengthways. Coarsely chop leaves.
Heat half the oil in a large, non-stick wok over a high heat. Add eggs. Swirl to coat base of wok. Cook for 1 minute. Flip over omelette. Cook for a further 30 seconds, or until just cooked. Slide out onto a chopping board. Coarsely chop omelette.
Heat remaining oil in same wok over a high heat. Add onion, seasoning and gai lan stems. Stir-fry for 2 minutes. Add rice. Stir-fry for a further 2 minutes, or until hot.
Add gai lan leaves and tomatoes. Stir-fry until leaves are wilted. Stir through omelette and sauces. Serve.
Tip: We used MasterFoods Mild Thai seasoning. Gai lan, also known as Chinese broccoli, is a flat-leafed green vegetable with long, thick stems.